Pasta with Scallops, Zucchini, and Tomatoes

This scallop pasta recipe with tomatoes, garlic, and zucchini is an elegant seafood dish that can be served as a main dish or summer appetizer.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 335 Calories

Ingredients

• 2 tablespoons grated Parmesan cheese
• 3 cloves garlic, minced
• 1 pound dry fettuccine pasta
• 1 cup chopped fresh basil
• 1 pound bay scallops
• 2 zucchinis, diced
• 4 roma (plum) tomatoes, chopped
• 0.5 teaspoon salt
• 0.25 cup olive oil
• 0.5 teaspoon crushed red pepper flakes

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Step 2

Pour sauce over cooked pasta and serve with grated Parmesan cheese.

Step 3

Meanwhile, heat oil in a large skillet; stir in garlic and cook until tender. Add zucchini, salt, and red pepper flakes; sauté for 10 minutes. Stir in chopped tomatoes, bay scallops, and fresh basil; simmer for 5 minutes, or until scallops are opaque.