This scallop pasta recipe with tomatoes, garlic, and zucchini is my family's favorite summer meal!
Ingredients
- dry fettuccine pasta: 1 pound
- olive oil: 0.25 cup
- garlic: 3 clove (minced)
- zucchinis: 2 piece (diced)
- salt: 0.5 tsp
- red pepper flakes: 0.5 tsp (crushed)
- fresh basil: 1 cup (chopped)
- roma (plum) tomatoes: 4 piece (chopped)
- bay scallops: 1 pound
- Parmesan cheese: 2 Tbsp (grated)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
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Meanwhile, heat oil in a large skillet; stir in garlic and cook until tender. Add zucchini, salt, and red pepper flakes; sauté for 10 minutes. Stir in chopped tomatoes, bay scallops, and fresh basil; simmer for 5 minutes, or until scallops are opaque.
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Pour sauce over cooked pasta and serve with grated Parmesan cheese. Dotdash Meredith Food Studios
