Pasta with Scallops, Zucchini, and Tomatoes

4.5
(418)

This scallop pasta recipe with tomatoes, garlic, and zucchini is my family's favorite summer meal!

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Prep Time:
15 mins
Cook Time:
15 mins
Total Time:
30 mins
Servings:
8

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

  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.

  2. 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.

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

Nutrition Facts (per serving)

335 Calories
9g Fat
46g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 335
% Daily Value *
Total Fat 9g 12%
Saturated Fat 2g 8%
Cholesterol 20mg 7%
Sodium 266mg 12%
Total Carbohydrate 46g 17%
Dietary Fiber 3g 11%
Total Sugars 4g
Protein 19g
Vitamin C 15mg 77%
Calcium 61mg 5%
Iron 2mg 13%
Potassium 515mg 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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