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Pasta with Scallops, Zucchini, and Tomatoes

Pasta with Scallops, Zucchini, and Tomatoes

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    30 m
Lisa Stinger

Lisa Stinger

My family's favorite summer meal!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 335 kcal
  • 17%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 18.7 g
  • 37%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 266 mg
  • 11%

Based on a 2,000 calorie diet

Directions

  1. In a large pot with boiling salted water cook pasta until al dente. Drain.
  2. 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.
  3. Pour sauce over cooked pasta and serve with grated Parmesan cheese.
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Reviews

MY4KIDS
179

MY4KIDS

8/10/2005

This was an OK recipe as it stands but needed more flavor. I made it a second time to see if I could spruce it up. It was awesome. I added 1/2 cup of white wine, 2 tablespoons butter, jumbo shrimp and little neck steamers (in their shells).

BLUE DANUBE
99

BLUE DANUBE

12/31/2003

This is an absolutely delicious meal and its just beautiful to look at. It has wonderful texture. Definiely use FRESH Basil. I also added shrimp. After the pasta was cooked I sauteed it in a couple tablespoons of olive oil and minced garlic and tossed the pasta in with the sauce and let it simmer for 5 minutes to soak in the flavors. Its a gorgeous looking dish and so tasty. A perfect summer meal and I'm sure I'll make this quick meal during the Christmas shopping season. Its comfort food also. Hope I can find fresh basil during the winter months.

BeanTown77
86

BeanTown77

8/15/2007

Really delicious. Don't be shy about adding a little more flavor, some more garlic.. add some freshly ground black pepper too. It certainly doesn't need a pound of pasta. I used 1/2 box and it was more than enough. For a healthier option, use whole wheat fettuccine or spaghetti. It adds flavor to the meal. I used sea scallops instead of bay scallops (what the store had, and my personal preference) and they were great. I just chopped them up into smaller, bite-sized pieces. My mom and sister loved it so much, they kept my copy of the recipe and make it all the time.

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