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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Servings: 8

Fettuccine pasta

1 lb, dry

Olive oil

¼ cup

Garlic

3 cloves, minced

Medium-sized zucchinis, diced

Salt

½ tsp

Red pepper flakes

½ tsp, crushed

Basil

1 cup, fresh, chopped

Plum tomatoes, chopped

Bay scallops

1 lb

Parmesan cheese

2 tbsp, grated

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.

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