Pasta with Scallops, Zucchini & Tomatoes
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 225.9
- Total Fat: 8.4 g
- Cholesterol: 19.0 mg
- Sodium: 134.8 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 4.0 g
- Protein: 14.5 g
View full nutritional breakdown of Pasta with Scallops, Zucchini & Tomatoes calories by ingredient
Number of Servings: 8
Ingredients
-
1/2 lb whole wheat pasta
1/4 cup olive oil
3 cloves garlic, minced
2 zucchinis, diced
1/2 tps crushed red pepper flakes
1 cup chopped fresh basil or 1/3 cup dried basil
4 medium sized tomatoes, chopped
1 lb bay scallops (or sea scallops cut up into small bite-sized pieces)
3 TBL grated Parmesan cheese
3 TBL sauteed onion
Directions
Cook pasta in pot of boiling salted water until al dente. Drain.
Meanwhile, in a large skillet heat olive oil, add garlic & sauteed onions and cook til tender. Add the zucchini, salt, red pepper falkes, dried basil (if using) and saute for 10 mins. Add chopped tomatoes, bay scalloops and fresh basil (if using) & simmer for 5 mins or until scallops are opaque.
Pour sauce over cooked pasta and serve with Parmesan cheeese.
Number of Servings: 8
Recipe submitted by SparkPeople user MW130634.
Meanwhile, in a large skillet heat olive oil, add garlic & sauteed onions and cook til tender. Add the zucchini, salt, red pepper falkes, dried basil (if using) and saute for 10 mins. Add chopped tomatoes, bay scalloops and fresh basil (if using) & simmer for 5 mins or until scallops are opaque.
Pour sauce over cooked pasta and serve with Parmesan cheeese.
Number of Servings: 8
Recipe submitted by SparkPeople user MW130634.