Garlic Parmesan Linguine with Broccoli and Scallops

This is the type of meal that reminds you that you don't have to feel like an alien just because you're on a diet. Just the way I like it!

Ingredients:
1 pouch tofu linguine
2 heads broccoli florets
6 large scallops
1T light Olivio
2T low fat Parmesan cheese
1/4c almond milk
parsely flakes
garlic salt
fresh ground pepper

Rinse the linguine well. While that drains, boil the broccoli in a pot of water. Once fork tender, remove the broccoli and set aside.

Parboil the linguine in the same water for 3 minutes; while the noodles are cooking, "pan sear" the scallops in a small frying pan with a little cooking spray, and seasoned with salt and pepper.  (2 minutes or less on each side.)

Drain the noodles and pat dry.

In the pot, melt 1T light Olivio (or similar). Add in the almond milk, Parmesan cheese, a couple shakes of parsely flakes and garlic salt, and some fresh ground pepper.

Place the pasta in your serving bowl, top with broccoli and scallops, and drizzle with the sauce. Makes 1 serving.