Ingredients

• 1 pound dry fettuccine pasta
• 0.25 cups olive oil
• 3 cloves garlic , minced
• 2 zucchinis , diced
• 0.5 teaspoons salt
• 0.5 teaspoons crushed red pepper flakes
• 1 cup chopped fresh basil
• 4 romas (plum) tomatoes , chopped
• 1 pound bay scallops
• 2 tablespoons grated Parmesan cheese

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. 2 Meanwhile, heat oil in a large skillet; stir in garlic and cook until tender. Add zucchini, salt, and red pepper flakes; sauté for 10 minutes. Stir in chopped tomatoes, bay scallops, and fresh basil; simmer for 5 minutes, or until scallops are opaque.
3. 3 Pour sauce over cooked pasta and serve with grated Parmesan cheese.

Nutrition per serving