Pasta with Scallops, Zucchini, and Tomatoes
Recipe information
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Cooking:
15 min.
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Servings per container:
8
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Source:

Ingredients for - Pasta with Scallops, Zucchini, and Tomatoes

1. Dry fettuccine pasta - 1 pound
2. Olive oil - ¼ cup
3. Garlic, minced - 3 cloves
4. Zucchinis, diced - 2
5. Salt - ½ teaspoon
6. Crushed red pepper flakes - ½ teaspoon
7. Chopped fresh basil - 1 cup
8. Roma (plum) tomatoes, chopped - 4
9. Bay scallops - 1 pound
10. Grated Parmesan cheese - 2 tablespoons

How to cook deliciously - Pasta with Scallops, Zucchini, and Tomatoes

1. Stage

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.

2. Stage

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.

3. Stage

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