Scallop and Zucchini Fettuccine

Scallop and Zucchini Fettuccine. This pescatarian-friendly Italian dish features tender bay scallops, fresh zucchini, and juicy tomatoes, creating a light yet satisfying meal. Perfect for weeknight dinners or special occasions, it’s a quick 30-minute recipe that’s sure to impress.

With its savory garlic and basil notes, this dish is versatile enough for any pasta lover. Serve it as a main course or pair it with a crisp salad. Easily find this recipe in your easyChef Pro cookbook, where you can also access a convenient shopping list for the best price per serving.

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Recipe Collection: Dinner

Serving Size: 8

Cooking Time: 30 minutes

Overview

This delightful pasta dish combines the fresh flavors of summer with tender bay scallops, zucchini, and tomatoes. It's a family favorite that's both quick and easy to prepare, making it perfect for a weeknight dinner or a special occasion.

Diet Type

Pescatarian

Allergies

Shellfish, Dairy, Gluten

Cuisine

Italian

Ingredients

• 1 Pound (lb) dry fettuccine pasta
• 0.25 Cup (cups) olive oil
• 3 Cloves garlic, minced
• 2 Medium zucchinis, diced
• 0.5 Teaspoon (tsp) salt
• 0.5 Teaspoon (tsp) crushed red pepper flakes
• 1 Cup (cups) fresh basil, torn
• 4 Whole roma (plum) tomatoes, diced
• 1 Pound (lb) bay scallops
• 2 Tablespoons (tbsp) Parmesan cheese, grated

Steps

1. Bring a large pot of lightly salted water to a boil. Add the fettuccine pasta and cook for 8 to 10 minutes or until al dente. Drain the pasta and set aside.
2. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook until tender.
3. Stir in the diced zucchini, salt, and crushed red pepper flakes. Sauté for about 10 minutes until the zucchini is tender.
4. Add the diced tomatoes, bay scallops, and torn basil to the skillet. Simmer for 5 minutes, or until the scallops are opaque and cooked through.
5. Pour the scallop and vegetable sauce over the cooked pasta.
6. Serve the pasta topped with grated Parmesan cheese. Enjoy your meal!