Pasta with Scallops, Zucchini, and Tomatoes
A quick and delicious seafood pasta dish bursting with fresh flavors, perfect for busy weeknights or entertaining guests.
Ingredients
Pasta and Sauce Ingredients
- 1 pound dry fettuccine pasta
- 0.25 cup olive oil
- 3 cloves garlic, minced
- 2 zucchini diced
- 0.5 teaspoon salt
- 0.5 teaspoon crushed red pepper flakes
- 1 cup chopped fresh basil
- 4 roma tomatoes, chopped Plum tomatoes
- 1 pound bay scallops Use fresh for best flavor
- 2 tablespoons grated Parmesan cheese For serving
Instructions
Cooking the Pasta
- 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.
Making the Sauce
- Heat olive oil in a large skillet over medium heat while the pasta cooks. Add minced garlic and sauté until fragrant.
- Add diced zucchini, salt, and crushed red pepper flakes to the skillet. Sauté for 10 minutes until the zucchini is tender.
- Stir in chopped tomatoes, bay scallops, and fresh basil. Simmer for 5 minutes until the scallops are opaque and cooked through.
Combining and Serving
- Pour the sauce over the drained pasta and toss to combine. Serve topped with grated Parmesan cheese.
Notes
This dish is best served immediately. Pair with crusty bread or a simple green salad for a complete meal. A glass of white wine complements the flavors perfectly. Store leftovers in an airtight container for up to 2 days.