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Pasta with Scallops, Zucchini, and Tomatoes

Pasta with Scallops, Zucchini, and Tomatoes

Cost $15, save $25

Source: Recommended by CookPal

  • 15 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Pasta

    • 1 pound dry fettuccine pasta

  • Oil & Spices

    • ¼ cup olive oil
    • 🧄 3 cloves garlic, minced
    • 🧂 ½ teaspoon salt
    • ½ teaspoon crushed red pepper flakes

  • Vegetables

    • 2 zucchinis, diced
    • 1 cup chopped fresh basil
    • 🍅 4 roma (plum) tomatoes, chopped

  • Seafood

    • 1 pound bay scallops

  • Dairy

    • 🧀 2 tablespoons grated Parmesan cheese

STEPS

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 olive oil in a large skillet; stir in minced garlic and cook until tender. Add zucchini, salt, and red pepper flakes; sauté for 10 minutes.

3

Stir in chopped tomatoes, bay scallops, and fresh basil; simmer for 5 minutes, or until scallops are opaque.

4

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

NUTRIENTS

Per 1 serving

🔥

335

Calories

  • 19
    Protein
  • 46
    Carbs
  • 9
    Fats

💡 Use fresh scallops for the best flavor and texture.Do not overcook the scallops; they should become opaque but remain tender.Serve immediately for the best taste or store leftovers in the refrigerator for up to 2 days.