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Pasta with Scallops, Zucchini, and Tomatoes

4

30 min

Pasta with Scallops, Zucchini, and Tomatoes

Pasta with Scallops, Zucchini, and Tomatoes Photo 1

Time

30 min

Serving

8 persons

Calories

335

Rating

4.00★ (420)

Cuisine

Author: Victoria Buriak
This scallop pasta recipe with tomatoes, garlic, and zucchini is my family's favorite summer meal!

Ingredients

  • dry fettuccine pasta: 1 pound
  • olive oil: 0.25 cup
  • garlic: 3 clove (minced)
  • zucchinis: 2 piece (diced)
  • salt: 0.5 tsp
  • red pepper flakes: 0.5 tsp (crushed)
  • fresh basil: 1 cup (chopped)
  • roma (plum) tomatoes: 4 piece (chopped)
  • bay scallops: 1 pound
  • Parmesan cheese: 2 Tbsp (grated)

Metric Conversion

Stages of cooking

Pasta with Scallops, Zucchini, and Tomatoes Photo 21
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  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.
    Pasta with Scallops, Zucchini, and Tomatoes Photo 2
  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.
    Pasta with Scallops, Zucchini, and Tomatoes Photo 3
  3. Pour sauce over cooked pasta and serve with grated Parmesan cheese. Dotdash Meredith Food Studios
    Pasta with Scallops, Zucchini, and Tomatoes Photo 4

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