Pasta with Scallops, Zucchini, and Tomatoes

Name: Pasta with Scallops, Zucchini, and Tomatoes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 6 Servings
Ingredients: 1 pound dry fettuccine pasta; 1 pound bay scallops; 4 plum tomatoes, chopped; 2 zucchinis, diced; ¼ cup olive oil; 3 cloves garlic, minced; 1 cup chopped fresh basil; 2 tbsp grated parmesan cheese; ½ tsp crushed red pepper flakes; ½ tsp salt

Features:

Cuisine:

Australian

30 mins
Serves 6
Easy

Ingredients

1 pound dry fettuccine pasta
1 pound bay scallops
4 plum tomatoes, chopped
2 zucchinis, diced
¼ cup olive oil
3 cloves garlic, minced
1 cup chopped fresh basil
2 tbsp grated parmesan cheese
½ tsp crushed red pepper flakes
½ tsp salt

How to make Pasta with Scallops, Zucchini, and Tomatoes

Add water to a large pot and add some salt. Heat the water.
Add pasta in the boiling salted water and cook until al dente i.e. firm to the bite.
Drain the water from the pot and keep the cooked pasta aside.
Heat oil in a large skillet. Add garlic and cook until it is tender.
Add the zucchini, red pepper flakes, and salt. Sauté for about 10 minutes.
Add bay scallops, chopped tomatoes, and fresh basil. Simmer for 5 minutes or wait until the scallops are opaque.
Add the drained pasta, toss, and simmer for a few minutes.
Serve with grated parmesan cheese.

Trivia

Pasta is one of the most accessible foods around the world and perhaps the most popular too.
The word ‘pasta’ in Italian means ‘paste’. Traditionally, pasta is Italian but its history is so ancient it is almost impossible to say who invented the dish first.
From Central Asia to western Asia, then Europe and America, this comfort food has traveled worldwide and won the hearts of people.
Today, nearly every country in the world has its own unique version of this famous, tempting, and inexpensive staple, pasta.