Pasta with Scallops, Zucchini, and Tomatoes

Introduction  
Looking for a quick and delicious seafood pasta dish? This **Pasta with Scallops, Zucchini, and Tomatoes** is the perfect choice! It’s bursting with fresh flavors, easy to make, and ready quickly. Whether you’re cooking for yourself or entertaining guests, this recipe is sure to impress.  

Why Make This Recipe  
This dish is a fantastic way to enjoy seafood and veggies in one meal. It’s light, healthy, and packed with flavor. Plus, it’s quick to prepare, making it ideal for busy weeknights or last-minute dinners. The combination of scallops, zucchini, and tomatoes creates a refreshing and satisfying dish that everyone will love.  

How to Make Pasta with Scallops, Zucchini, and Tomatoes  
Making this recipe is simple. Follow the steps below to create a delicious meal in under 30 minutes.  

Ingredients:  
– 1 pound dry fettuccine pasta  
– 0.25 cup olive oil  
– 3 cloves garlic, minced  
– 2 zucchinis, diced  
– 0.5 teaspoon salt  
– 0.5 teaspoon crushed red pepper flakes  
– 1 cup chopped fresh basil  
– 4 roma (plum) tomatoes, chopped  
– 1 pound bay scallops  
– 2 tablespoons grated Parmesan cheese  

Directions:  
1. Bring a large pot of lightly salted water to a boil. Add the fettuccine and cook for 8 to 10 minutes until al dente. Drain well.  
2. heat olive oil in a large skillet over medium heat while the pasta cooks. Add minced garlic and sauté until fragrant.  
3. Add diced zucchini, salt, and crushed red pepper flakes to the skillet. Sauté for 10 minutes until the zucchini is tender.  
4. Stir in chopped tomatoes, bay scallops, and fresh basil. Simmer for 5 minutes until the scallops are opaque and cooked through.  
5. Pour the sauce over the drained pasta and toss to combine. Serve topped with grated Parmesan cheese.  

How to Serve Pasta with Scallops, Zucchini, and Tomatoes  
This dish is best served immediately while it’s warm. Pair it with a slice of crusty bread or a simple green salad for a complete meal. A glass of white wine also complements the flavors perfectly.  

How to Store Pasta with Scallops, Zucchini, and Tomatoes  
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or olive oil to keep the pasta moist.  

Tips to Make Pasta with Scallops, Zucchini, and Tomatoes  
– Use fresh scallops for the best flavor and texture.  
– Don’t overcook the scallops, as they can become rubbery.  
– Add a squeeze of lemon juice for a bright, tangy finish.  
– If you prefer a spicier dish, increase the amount of crushed red pepper flakes.  

Variation  
– Swap scallops for shrimp or mussels if desired.  
– Use whole wheat or gluten-free pasta for a healthier option.  
– Add other veggies like spinach or bell peppers for extra nutrition.  

FAQs  
1. Can I use frozen scallops?*
Yes, you can use frozen scallops. Just make sure to thaw them completely and pat them dry before cooking.  

2. Can I make this dish ahead of time?
It’s best enjoyed fresh, but you can prep the ingredients in advance to save time.  

3. What can I use instead of fettuccine?
You can use any pasta you like, such as linguine, spaghetti, or penne.  

Enjoy this flavorful and easy-to-make Pasta with Scallops, Zucchini, and Tomatoes for a delightful meal! 🍝🦪🍅