Pasta with Scallops, Zucchini, and Tomatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
12 oz. dry whole wheat pasta 12 tsp. olive oil 3 cloves garlic, minced 2 zucchinis, diced 1/2 teaspoon salt 1/2 teaspoon crushed red pepper flakes 1 cup chopped fresh basil 4 Roma tomatoes, chopped 1 pound bay scallops 2 Tablespoons grated Parmesan cheese
1. In a large pot with boiling salted water cook pasta 5 min. Drain.
2. Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, 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. Add drained pasta, toss and simmer for a few minutes to absorb some of liquid. Serve with grated Parmesan cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user MARGESLP.
2. Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, 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. Add drained pasta, toss and simmer for a few minutes to absorb some of liquid. Serve with grated Parmesan cheese.
Number of Servings: 6
Recipe submitted by SparkPeople user MARGESLP.
Nutritional Info Amount Per Serving
- Calories: 355.8
- Total Fat: 11.0 g
- Cholesterol: 26.3 mg
- Sodium: 164.5 mg
- Total Carbs: 45.7 g
- Dietary Fiber: 8.5 g
- Protein: 22.0 g
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