Scallop, Zucchini, and Tomato Pasta
Ingredients List
-
1 pound dry fettuccine pasta
-
¼ cup olive oil
-
3 cloves garlic, minced
-
2 zucchinis, diced
-
½ teaspoon salt
-
½ teaspoon crushed red pepper flakes
-
1 cup chopped fresh basil
-
4 roma (plum) tomatoes, chopped
-
1 pound bay scallops
-
2 tablespoons grated Parmesan cheese
Instructions
Bring a large pot of lightly salted water to a boil. Add the pasta and cook for 8 to 10 minutes, or until it reaches an al dente texture; then drain.
In a large skillet, heat oil and sauté garlic until fragrant. Add zucchini, salt, and red pepper flakes, and cook for about 10 minutes. Stir in chopped tomatoes, bay scallops, and fresh basil; simmer for 5 minutes or until the scallops become opaque.
Pour the sauce over the cooked pasta and top with freshly grated Parmesan cheese before serving.
Courtesy of Dotdash Meredith Food Studios
Nutritional Information (per serving)
| 335 | Calories |
| 9g | Fat |
| 46g | Carbs |
| 19g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 335 | |
| % Daily Value * | |
| Total Fat 9g | 12% |
| Saturated Fat 2g | 8% |
| Cholesterol 20mg | 7% |
| Sodium 266mg | 12% |
| Total Carbohydrate 46g | 17% |
| Dietary Fiber 3g | 11% |
| Total Sugars 4g | |
| Protein 19g | 37% |
| Vitamin C 15mg | 17% |
| Calcium 61mg | 5% |
| Iron 2mg | 13% |
| Potassium 515mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5