Pasta with Scallops, Sundried Tomatoes and Arugula

Description
Pasta with Scallops, Sundried Tomatoes and Arugula from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
 * Cook Time: 30 minutes
 * Serves: 4

Ingredients

 * 4 cups cooked pasta
 * non-fat cooking spray
 * 3 cloves garlic, crushed and minced
 * 1 pound scallops
 * ¾ cup sun-dried tomatoes, sliced
 * 3 cups arugula
 * 2 teaspoons grated lemon zest
 * ¼ cup fresh squeezed lemon juice
 * fresh grated Parmesan cheese (optional)

Directions

 * 1) Cook pasta according to package instructions.
 * 2) Spray a medium sized skillet with nonfat cooking spray and heat over high heat. Add garlic and saute for 1 minute.
 * 3) Add scallops and cook for about 2 minutes on each side or until cooked through. Set aside and cover to keep warm.
 * 4) Drain pasta then add to the scallops.
 * 5) Add tomatoes, arugula, lemon zest and lemon juice then toss until combined.
 * 6) Divide equally on plates then serve. Pass the Parmesan at the table.

Tips
Before grating the zest, be sure to wash the outside of the lemon with warm water, a little soap then rinse thoroughly and dry with a towel. Citrus fruits are often handled by other customers and employees at the grocery store before you purchase it so washing the rind first will remove any surface dirt.