Easy Linguine with Scallops and Spinach

I don't often post a recipe the day I make it for the first time.  But this one is so very easy and so good, I wanted to share it right away!  It comes from an Anne Lindsay cookbook, where the word EASY features in the title.  The kids loved it, and it's made from ingredients I tend to have on hand.  I used the frozen bay scallops from Loblaws, but I imagine it would be quite special with nice scallops from the fishmonger!  We served steamed baby carrots and caesar salad on the side.

Linguine with Scallops and Spinach


8 oz whole wheat linguine or spaghetti
1/2 c chicken stock
1 onion, minced
8-10 oz scallops
1/3 c light cream cheese
2 tbsp chopped fresh dill
1 tsp grated lemon rind
3 c shredded spinach
2-3 tbsp freshly grated parmesan or asiago

Cook linguine to al dente.
Meanwhile, bring stock to simmer in a small saucepan.  Add onion and scallops.  Simmer for 4 minutes, until scallops are opaque throughout.  (Only 2 minutes for bay scallops.)  Using a slotted spoon, remove scallops to a bowl and keep warm.
Stir cream cheese, dill and lemon rind into the hot cooking liquid.  Stir over medium heat until smooth.  Feel free to add some of the grated cheese to the sauce to thicken it.  Toss sauce with pasta and add spinach and scallops.  Toss again.  Sprinkle with cheese.