Lemony Scallop and Spinach Pasta (or Lime)

OK....in the blink of an eye this recipe is ready to serve! David absolutely adored it! I though it was fabulous too, especially since it was such a quick fix!!!

Lemony Scallop and Spinach Pasta (or Lime)
4 servings,
-1 lb. fresh or frozen sea scallops
8 oz. dried angel hair pasta, linguine, or spaghetti
1 1/2 tsp. finely shredded lemon peel (or lime)
1/4 tsp. crushed red pepper

4 cloves of garlic, minced
2 tbsp. butter
2 tbsp. lemon juice
2 c fresh baby spinach or torn fresh spinach
1c shredded carrots
1. Thaw scallops, if frozen. Rinse scallops; pat dry with paper towels. Halve any large scallops. Cook pasta in boiling, lightly salted water according to package directions; drain. Return pasta to saucepan; cover and keep warm.
Meanwhile in large skillet, cook scallops , garlic, lemon peel, and crushed red peppers in hot butter over medium heat for 3 to 4 minutes or until scallops are opaque. Add lemon juice (or Lime); toss gently to coat. Add scallop mixture, spinach, and carrots to cooked pasta; toss gently to combine.
per serving: 385 calories. 8g total fat, 4g fiber