Pasta Rosa with Scallops

Make your mouth water with this savory dish. In just over half an hour, create a culinary masterpiece with a cheesy Alfredo pasta infused with garlic and scallops. Yum!

• Calories: 457 Calories

Ingredients

• ½ teaspoon kosher salt
• ½ teaspoon crushed red pepper flakes
• 1 tablespoon minced garlic
• 1 cup Alfredo sauce
• 8 ounces bow tie (farfalle) pasta
• 3 tablespoons lemon herb butter, divided
• 1 medium zucchini, coarsely chopped
• 1 pound frozen Patagonian scallops, thawed
• 4 plum tomatoes, coarsely chopped
• ¼ cup coarsely chopped fresh basil leaves
• 2 ounces shredded Parmesan cheese, divided

Recipe Instructions

Step 1

Cook and drain pasta following package instructions. Keep warm.

Step 2

Preheat large saute pan on medium 2-3 minutes. Place 2 tablespoons butter, garlic, salt, and red pepper in pan; cook and stir 1-2 minutes or until garlic is lightly browned.

Step 3

Stir into garlic: remaining 1 tablespoon butter and zucchini; cook and stir 3-4 minutes or until zucchini begins to soften.

Step 4

Stir in Alfredo sauce, scallops, tomatoes, basil, and 2 tablespoons cheese; cook 2-3 minutes, stirring gently, or until scallops are opaque and firm. Toss pasta with scallop mixture and top with remaining 2 tablespoons cheese. Serve.