Stir-Fried Curried Pasta With Spinach & Scallops

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Eating Well
Nutrition per serving    (USDA % daily values)
CAL
336
FAT
18%
CHOL
38%
SOD
32%

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Ingredients for 6 servings

1 pound bay scallops

10 ounces fresh spinach (12 cups), washed and shredded

1/2 cup nonfat plain yogurt

4 teaspoons curry powder

Salt to taste

1/4 cup reduced-sodium chicken broth

2 cloves cloves garlic, minced

4 teaspoons minced peeled ginger

1 pound medium whole-wheat pasta shells

8 medium plum tomatoes, seeded and diced (2 cups)

6 scallions, trimmed and thinly sliced on the bias (1 cup)

1 tablespoon canola oil

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