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Sea Scallops and Zucchini Pasta
Sea Scallops and Zucchini Pasta
8
INGREDIENTS

 

(cooking time: 30 min; 8 servings)

  • Fettuccine pasta – 1 lb, dry
  • Olive oil – ¼ cup
  • Garlic – 3 cloves, minced
  • 2 medium-sized zucchinis, diced
  • Salt – ½ tsp
  • Red pepper flakes – ½ tsp, crushed
  • Basil – 1 cup, fresh, chopped
  • 4 plum tomatoes, chopped
  • Bay scallops – 1 lb
  • Parmesan cheese – 2 tbsp, grated
INSTRUCTIONS
  • Bring water to a boil in a large pot, add pasta and cook until al dente. Drain.
  • Heat oil and garlic in a large skillet and cook until the ingredients are tender.
  • Add the next four ingredients (from zucchinis to basil) and sauté for about 10 min.
  • Add tomatoes and scallops and keep the mixture simmering for about 5 min, or until the scallops become opaque.
  • Pour the zucchini and scallops sauce over the cooked pasta, sprinkle with cheese, and serve.