Pasta with Scallops, Zucchini, and Tomatoes
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.
- 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.