Pasta with Scallops, Zucchini and Tomatoes


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Adding fresh scallops to this pasta dish gives an elegant flair and delicious flavor.

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  • 1 lb. dry fettucine pasta
  • 1/4 C. olive oil
  • 3 cloves garlic, minced
  • 2 zucchinis, diced
  • 1/2 tsp. salt
  • 1/2 tsp. crushed red pepper flakes
  • 1 C. chopped fresh basil
  • 4 Roma tomatoes, chopped
  • 1 lb. bay scallops
  • 2 Tbs. grated Parmesan cheese

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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, dried basil (if using) and sauté for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque. Pour sauce over cooked pasta and serve with grated Parmesan cheese.

Yield: 4-6 servings

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