Ingredients 1/2-16 oz box (8 oz) Notta Pasta Spaghetti
1 tablespoon butter
3 shallots, minced small
2 cloves garlic, finely minced
1-10 oz package baby bella mushrooms, sliced
1 lb scallops
2 tablespoons flour
1/2 cup white wine, (or vermouth)
1 cup nonfat Half & Half
1 teaspoon salt
1/2 teaspoon cracked black pepper
2 teaspoons dried dill
10 oz fresh spinach, chopped
2 tablespoons fresh grated Parmesan cheese
Lemon wedges, for garnish

Directions

1.	Put a large pot of salted water on to boil.
2.	In a large nonstick skillet, melt butter. Sauté shallots, garlic and mushrooms until almost soft.
3.	Add scallops. Sauté until just barely cooked (opaque). Scallops should be tender not rubbery. Using a colander, strain the scallop/mushroom mixture, reserving liquid. Place scallop/mushroom mixture into a bowl. Cover and set aside. Return liquid to skillet.
4.	In a small bowl, whisk flour and white wine together until smooth.
5.	Add Half & Half, salt, pepper, wine mixture and dill to skillet. Bring to a boil, stirring constantly. Reduce heat to a simmer.
6.	Add spinach. Stir until just wilted. Turn off heat.
7.	Meanwhile, boil Notta Pasta according directions on box. Drain and toss with Parmesan cheese. Salt and pepper to your taste. Pour into your favorite pasta bowl.
8.	Add the scallop/mushroom mixture back to spinach sauce. Bring to a gentle simmer.
9.	Pour over Notta Pasta. Serve immediately garnished with lemon wedges.