HL Kitchen
Good for the Digestive System: Seafood Penne with Yogurt Sauce 114
  • 友善列印版本



    Penne 3 bowls
    Scallops 8
    Shrimps 6
    Garlic 2 cloves
    Skimmed milk 40ml
    Low-fat yogurt 200 g
    Low-fat cheese 2-3 pieces
    Olive oil 2 tsps
    Capsicum (diced) 1/2
    Cherry Tomatoes 6-8
    Onions 1/4



    Salt 1/3 tsp
    Black pepper 1/3 tsp



    1.   Boil the penne for 10 minutes.
    2. Dice the garlic and low-fat cheese, onion and cherry tomatoes set aside.
    3. De-vein the shrimps, then rinse with the scallops and drain. Add seasoning.
    4. Heat two teaspoons of oil and pan-fry the scallops and shrimps.
    5. Stir in the garlic, onion, capsicum and cherry tomatoes.
    6. Add skimmed milk, low-fat yogurt, and penne to the pan, stir briefly. Turn off the heat and mix well.
    7. Add the cheese pieces, salt, and black pepper and then serve.



    • Stir in the garlic when the scallops and shrimps are thoroughly cooked to prevent overcooking
    • Low-fat cheese, which has less than 0.3g fat per 100g, is used to lower the calories in this recipe


    Info provided: MSL Nutritional Diet Centre Co. Ltd.

    Address: Room 1903, Park-In Commercial Centre

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