Wednesday, July 8, 2015

Pasta with Scallops, Zucchini, and Tomatoes

What a lovely simple, summer meal!  (again) on my mission to clean out my freezer, I had some bay scallops that I needed to use.  And with the plethora of summer vegetables, this is an absolutely delicious meal.  Use those summer zucchinis and tomatoes and make it an entire seafood entree by adding some scallops and fettucine.

I served mine with a Caesar salad and a crusty baguette for a relatively light summer, very delicious dinner.


8 oz dry fettucine pasta
2 Tbsp EVOO
1 1/2 tsp minced fresh garlic
1 zucchini, sliced
1/4 tsp salt
1/4 tsp crushed red pepper flakes
1/2 cup fresh chopped basil
2 Roma tomatoes, chopped
8 oz bay scallops
1 Tbsp grated Parmesan cheese

In a large pot with boiling salted water; cook pasta until al dente.  Drain.

Meanwhile, in a large skillet heat oil, add garlic and cook until tender.  Add the zucchini, salt, red pepper flakes, basil, and saute for about 10 minutes (lower heat).  Add chopped tomatoes, bay scallops, and any additional basil you'd like and simmer for 5 minutes, or until scallops are opaque.

Pour sauce over cooked pasta and serve with Parmesan cheese.

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