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