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Main dish

Sea Scallops and Zucchini Pasta

Prep:
15 m
Cook:
30 m
Ready in:
45 m
Yum
There is hardly a more summerish dish than this Sea Scallops and Zucchini Pasta!
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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
  1. Bring water to a boil in a large pot, add pasta and cook until al dente. Drain.
  2. Heat oil and garlic in a large skillet and cook until the ingredients are tender.
  3. Add the next four ingredients (from zucchinis to basil) and sauté for about 10 min.
  4. Add tomatoes and scallops and keep the mixture simmering for about 5 min, or until the scallops become opaque.
  5. Pour the zucchini and scallops sauce over the cooked pasta, sprinkle with cheese, and serve.
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