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Scallop Pasta with Zucchini and Tomatoes

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PREP TIME
15 min
COOKING TIME
15 min
TOTAL TIME
30 min
SERVINGS
8 servings
Dinner Italian
Scallop Pasta with Zucchini and Tomatoes
Ingredients
  • 1 pound dry fettuccine pasta
  • 1/4 cup olive oil
  • 3 cloves garlic, minced
  • 2 zucchinis, diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon crushed red pepper flakes
  • 1 cup chopped fresh basil
  • 4 roma (plum) tomatoes, chopped
  • 1 pound bay scallops
  • 2 tablespoons grated Parmesan cheese
Instructions
1
Boil a substantial container of lightly seasoned water until it reaches its maximum temperature. Introduce pasta into the pot and cook for 8 to 10 minutes, or until it reaches a firm yet slightly yielding texture; empty the water.
2
Simultaneously, heat oil in a large cooking vessel; combine garlic and stir until it becomes soft. Add zucchini, salt, and red pepper flakes; cook for 10 minutes, stirring occasionally. Introduce chopped tomatoes, bay scallops, and fresh basil; let it simmer for 5 minutes, or until the scallops turn opaque.
3
Pour the sauce over cooked pasta and serve with a generous sprinkling of Parmesan cheese.