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Pasta with Scallops, Zucchini, and Tomatoes
Pasta with Scallops, Zucchini, and Tomatoes
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate your meal with this elegant scallop pasta featuring tomatoes, garlic, and zucchini - perfect as a main or summer appetizer.
Ingredients:
  • 1 pound dry fettuccine pasta
  • 0.25 cup olive oil
  • 3 cloves garlic, minced
  • 2 zucchinis, diced
  • 0.5 teaspoon salt
  • 0.5 teaspoon crushed red pepper flakes
  • 1 cup chopped fresh basil
  • 4 roma (plum) tomatoes, chopped
  • 1 pound bay scallops
  • 2 tablespoons grated Parmesan cheese
Instructions:
  • Bring a pot of generously salted water to a boil. Cook pasta until al dente, about 8 to 10 minutes. Drain well.
  • Heat oil in a large skillet. Saute garlic until tender. Add zucchini, salt, and red pepper flakes; cook for 10 minutes. Mix in tomatoes, bay scallops, and fresh basil. Simmer for 5 minutes until scallops are opaque.
  • Drizzle the sauce over the cooked pasta and garnish with freshly grated Parmesan cheese before serving.

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