Pasta with Scallops, Zucchini, and Tomatoes

4.3 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Pasta with Scallops, Zucchini, and Tomatoes calories by ingredient
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Number of Servings: 6


    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.

TAGS:  Fish | Dinner | Fish Dinner |

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Member Ratings For This Recipe

  • Very Good
    Very easy to make. Delicious to eat. We'll have this again when scallops are on sale. - 12/5/10

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  • Incredible!
    This was delicious, and very easy to make. The only modification I made was adding about a 1/4 cup chopped onion. The whole family loved it! - 2/10/09

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