linguine with scallops and spinach

8 ounces dry linguine pasta (4 cups after cooking)
1-1/2 cups chopped onion
3 tablespoons olive oil
1 tablespoon minced fresh garlic
3 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
1 teaspoon salt
1/4 teaspoon pepper
Pinch of cayenne
1 cup red bell pepper strips
1 pound bay scallops
5 cups fresh spinach cut in 1-inch wide strips
1/3 cup crumbled feta cheese

Begin cooking pasta conventionally according to package directions. Put onion and oil in a 2 quart glass measure or casserole. Cover with vented plastic wrap or lid and microwave on high 5 minutes. Add garlic, lemon juice, lemon zest, salt, pepper and cayenne; stir. Place bell pepper on top of mixture; re-cover. Microwave on high 2 minutes. Toss peppers and scallops into onion mixture. Add spinach to top of mixture; re-cover. Stirring midway through cooking, microwave on high 3 minutes, or until scallops are opaque and spinach is limp. When pasta tests done, drain and return to same pot. Toss scallop mixture into pasta and serve immediately topped with cheese. Makes 4 servings; 798 calories; 15 grams fat (18 percent total calories).

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