Ingredients

• 12 oz whole wheat penne pasta
• 2 tbsp extra virgin olive oil
• 1 lb scallops, cut in half or quarters
• 1 cup organic chicken stock
• 5 large plum tomatoes, cut into thin wedges
• 3 tbsp lemon juice
• 2 tbsp grated lemon peel
• 1 bag baby spinach leaves
• 1/4 tsp crushed red peper  flakes (optional)

Directions

1. Cook pasta in a large pot of boiling water with 1/2  a cup of chicken stock, until just  tender but still firm to bite. Ladle 1 cup pasta cooking liquid into small bowl and reserve. Drain pasta. Return pasta to pot; cover to keep hot.
2. Meanwhile. Heat oil in a large nonstick skillet over medium high heat. Sprinkle scallops with pepper . add scallops and 2 tbsp of chicken stock to skillet and sauté 3-4 minutes. Add  tomatoes. 4 tbsp basil lemon juice and lemon peel and sauté until scallops are cooked through, about 3-4 minutes. Add remaining chicken stock and red pepper flakes and simmer until sauce is reduced.
3. Add spinach leaves to hot pasta: toss until spinach wilts. Add scallop mixture and toss to blend. Add enough of reserved pasta cooking liquid to moisten. Serve.

Serves  4