Pasta with Scallops, Zucchini, and Tomatoes

Name: Pasta with Scallops, Zucchini, and Tomatoes
Total time: 30
Yield: 8
Ingredients: 1 pound dry fettuccine pasta; 0.25 cup olive oil; 3 cloves garlic, minced; 2 zucchinis, diced; 0.5 teaspoon salt; 0.5 teaspoon crushed red pepper flakes; 1 cup chopped fresh basil; 4 roma (plum) tomatoes, chopped; 1 pound bay scallops; 2 tablespoons grated Parmesan cheese

Recipe by Lisa Stinger from allrecipes.com

Dinner 30 Mins.

Ingredients

8 servings

•

1 pound dry fettuccine pasta
•

0.25 cup olive oil
•

3 cloves garlic, minced
•

2 zucchinis, diced
•

0.5 teaspoon salt

•

0.5 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

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.
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.
Pour sauce over cooked pasta and serve with grated Parmesan cheese.