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Pasta with Scallops, Zucchini, and Tomatoes

Pasta with Scallops, Zucchini, and Tomatoes
The recipe Pasta with Scallops, Zucchini, and Tomatoes can be made in around 30 minutes. Watching your figure? This pescatarian recipe has 331 calories, 16g of protein, and 8g of fat per serving. This recipe serves 8. It works well as a reasonably priced main course. If you have fettuccine pasta, salt, garlic, and a few other ingredients on hand, you can make it.

Instructions

1
In a large pot with boiling salted water cook pasta until al dente.
Ingredients you will need
PastaPasta
WaterWater
Equipment you will use
PotPot
2
Drain.
3
Meanwhile, in a large skillet heat oil, add garlic and cook until tender.
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GarlicGarlic
Cooking OilCooking Oil
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Frying PanFrying Pan
4
Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes.
Ingredients you will need
Red Pepper FlakesRed Pepper Flakes
Dried BasilDried Basil
ZucchiniZucchini
SaltSalt
5
Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
Ingredients you will need
ScallopsScallops
Fresh BasilFresh Basil
TomatoTomato
6
Pour sauce over cooked pasta and serve with grated Parmesan cheese.
Ingredients you will need
Grated Parmesan CheeseGrated Parmesan Cheese
Cooked PastaCooked Pasta
SauceSauce

Equipment

DifficultyMedium
Ready In30 m.
Servings8
Health Score20
DietsPescatarian
Dish TypesSide DishLunchMain CourseMain DishDinner
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