Pasta with Scallops, Zucchini and Tomatoes
1 lb 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 fresh basil
4 plum tomatoes, chopped
1 lb bay scallops
2 tablespoons grated parmesan cheese
In a large pot with salted boiling water, cook pasta until al dente. Drain.
Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add zucchini, salt, red pepper flakes and saute for 10 minutes. Add chopped tomatoes, bay scallops and fresh basil and simmer for 5 minutes, or until scallops are opaque. Pour mixture over pasta and serve with grated parmesan cheese.
Pairs Well With
This recipe takes little effort and you come out with an exceptional meal in the end.