There is hardly a more summerish dish than this Sea Scallops and Zucchini Pasta!
INGREDIENTS
Servings: 8
Fettuccine pasta
1 lb, dry
Olive oil
¼ cup
Garlic
3 cloves, minced
Medium-sized zucchinis, diced
2
Salt
½ tsp
Red pepper flakes
½ tsp, crushed
Basil
1 cup, fresh, chopped
Plum tomatoes, chopped
4
Bay scallops
1 lb
Parmesan cheese
2 tbsp, grated
DIRECTIONS
- 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.
Review
Read all reviews ()
Popular recipes
Related recipes