Pasta with Scallops, Zucchini, and Tomatoes
Description
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.
Ingredients
•
1 pound dry fettuccine pasta
•
1/4 cup olive oil
•
3 cloves garlic, minced
•
2 zucchinis, diced
•
1/2 teaspoon salt
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1/2 teaspoon crushed red pepper flakes
•
1 cup chopped fresh basil
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4 roma (plum) tomatoes, chopped
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1 pound bay scallops
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2 tablespoons grated Parmesan cheese
Directions
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.
2
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
Pour sauce over cooked pasta and serve with grated Parmesan cheese.