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This scallop pasta recipe with tomatoes, garlic, and zucchini is my family’s favorite summer meal!
Ingredients
- 1 pound dry fettuccine pasta
- ¼ cup olive oil
- 3 cloves garlic, minced
- 2 zucchinis, diced
- ½ teaspoon salt
- ½ teaspoon crushed red pepper flakes
- 1 cup chopped fresh basil
- 4 roma (plum) tomatoes, chopped
- 1 pound bay scallops
- 2 tablespoons grated Parmesan cheese
Directions
Step 1
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.
Step 2
Meanwhile, heat oil in a large skillet; stir in garlic and cook until tender. Add zucchini, salt, and red pepper flakes; saut? for 10 minutes. Stir in chopped tomatoes, bay scallops, and fresh basil; simmer for 5 minutes, or until scallops are opaque.
Step 3
Pour sauce over cooked pasta and serve with grated Parmesan cheese.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 335 | |
| % Daily Value * | |
| Total Fat9g | 12% |
| Saturated Fat2g | 8% |
| Cholesterol20mg | 7% |
| Sodium266mg | 12% |
| Total Carbohydrate46g | 17% |
| Dietary Fiber3g | 11% |
| Total Sugars4g | |
| Protein19g | |
| Vitamin C15mg | 77% |
| Calcium61mg | 5% |
| Iron2mg | 13% |
| Potassium515mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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