4

cups

dry linguine pasta; cooked

1 ½

cups

onion; chopped

3

Tbs

olive oil

1

Tbs

fresh garlic; chopped

3

Tbs

fresh lemon juice

1

Tbs

lemon zest

1

tsp

salt

¼

tsp

black pepper

1

pinch

cayenne

1

cup

red capsicum; cut into strips

450

g

scallops

5

cups

English spinach; fresh and cut in 2.5cm wide strips

1/3

cup

feta cheese; crumbled

1

Begin cooking pasta conventionally according to package directions. Put onion and oil in a 2 litre glass measure or casserole.

2

Cover with vented plastic wrap or lid and microwave on high 5 minutes. Add garlic, lemon juice, lemon zest, salt, pepper and cayenne and blend.

3

Place capsicum on top of mixture, cover. Microwave on high 2 minutes. Toss capsicum and scallops into onion mixture. Add spinach on top of mixture, cover. Stirring midway through cooking, microwave on high 3 minutes, or until scallops are opaque and spinach is limp.

4

When pasta tests done, drain and return to same pot. Toss scallop mixture into pasta and serve immediately, topped with cheese.