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Home  /  Recipes  /  Recipes  /  Pastas  /  Pasta with Scallops, Zucchini, and Tomatoes

Prep time: 15 mins.
Cook time: 15 mins.
Level: Intermediate
Yield: Serves 4


  • 1 pd. dry fettuccine
  • 4 oz. Bistro Blends Basil-Garlic Parmesan Oil
  • 3 cloves garlic, minced
  • 2 zucchinis, diced
  • 1/2 tsp. salt
  • 1/2 tsp. crushed red pepper flakes
  • 1 c. fresh basil, chopped
  • 4 Roma (plum) tomatoes, chopped
  • 1 pd. bay scallops
  • 2 Tbs. fresh grated parmesan cheese


  1. In a large pot with boiling salted water, cook pasta, stirring occasionally, until al dente. Drain and set aside.
  2. Meanwhile, in large skillet heat Bistro Blends Basil-Garlic Parmesan Oil, add garlic and cook on medium heat until tender.
  3. Add the zucchini, salt, red pepper flakes, and saute until zucchini is al dente.
  4. Add chopped tomatoes, bay scallops, and fresh basil; continue sautéing for 5 minutes or until scallops are opaque.
  5. Pour mixture over cooked pasta and serve with grated Parmesan cheese on top.
  • With Bistro Blends Basil-Garlic Parmesan Oil, be certain to shake well prior to use to insure proper distribution of ingredients.

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