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Pasta with Scallops, Zucchini, and Tomatoes Recipe

This fettucine recipe offers a healthy alternative to fettucine alfredo and features Bistro Blends Basil-Garlic Parmesan Oil.

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

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

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