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.
In a large pot with boiling salted water cook pasta until al dente.
Meanwhile, in a large skillet heat oil, add garlic and cook until tender.
Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes.
Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
Pour sauce over cooked pasta and serve with grated Parmesan cheese.