Creamy Tuscan Spaghetti with Jumbo Scallops

Ingredients:

• 8 oz whole wheat spaghetti (or any WW-friendly pasta)
• 4 jumbo scallops, cleaned and patted dry
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup baby spinach
• 1/4 cup sun-dried tomatoes, chopped
• 1/3 cup reduced-fat cream cheese
• 1/2 cup unsweetened almond milk (or any milk of choice)
• Salt and pepper, to taste
• Fresh basil, chopped (for garnish)

Instructions:

1. Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add cherry tomatoes and cook for 2-3 minutes until they start to soften.
4. Stir in baby spinach and sun-dried tomatoes. Cook for another 1-2 minutes until spinach is wilted.
5. Reduce heat to low. Add cream cheese and almond milk to the skillet, stirring until the cream cheese is melted and well combined with the milk, creating a creamy sauce. Season with salt and pepper to taste.
6. Add the cooked spaghetti to the skillet, tossing well to coat the pasta with the creamy sauce and vegetables.
7. In a separate non-stick pan, heat a bit of olive oil over medium-high heat. Sear the scallops for about 2-3 minutes on each side until they are golden brown and cooked through.
8. Serve the creamy Tuscan spaghetti topped with seared jumbo scallops. Garnish with fresh chopped basil.