Pasta with Scallops, Zucchini, and Tomatoes

Bay scallops, chopped tomatoes and fresh basil are added to a saute of garlic and zucchini, then poured over fettuccini for an elegant seafood dish. Serve as an entree or appetizer.

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

Ingredients

• ½ teaspoon salt
• ¼ cup olive oil
• ½ teaspoon crushed red pepper flakes
• 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

Recipe Instructions

Step 1

In a large pot with boiling salted water cook pasta until al dente. Drain.

Step 2

Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.

Step 3

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