Pasta With Scallops Zucchini And Tomatoes Recipe. Cook about 1 1/2 minutes, add tomatoes, crushed red pepper flakes, parsley, chicken broth and adjust salt and pepper. Back to pasta with scallops, zucchini, and tomatoes recipe.
Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque. 1 pound spaghetti of your choice (i used a whole wheat variety) ** 3 t extra virgin olive oil 3 cloves garlic, chopped ** 2 large zucchini, chopped or sliced 1/2 tsp. Drain the water from the pot and keep the cooked pasta aside.
Add The Zucchini, Salt, Red Pepper Flakes, Dried Basil (If Using) And Saute For 10 Minutes.
Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Do not salt the zucchini or it will get mushy. Pasta with scallops, zucchini, and tomatoes bay scallops, chopped tomatoes and fresh basil are added to a saute of garlic and zucchini, then poured over fettuccini for an elegant seafood dish.
Add Water To A Large Pot And Add Some Salt.
Stir in the tomatoes and sprinkle everything very liberally with old bay seasoning and 21 seasoning salute. Red pepper flakes 1 cup fresh basil. Cook the zucchini until golden brown.
Add Zucchini Noodles And Saute For 1 Minute.
Serve as an entree or appetizer. Then, add drained pasta, additional tbsp of olive oil, dried basil, and chopped parsley. Back to pasta with scallops, zucchini, and tomatoes recipe.
Heat Oil In A Large Skillet.
Add the next four ingredients (from zucchinis to basil) and sauté for about 10 min. Pour sauce over cooked pasta and serve with grated parmesan cheese. Add the garlic and zucchini to the pan, along with the salt and a few turns of freshly ground black pepper.
Drain The Water From The Pot And Keep The Cooked Pasta Aside.
Salt and freshly ground pepper to taste. Pasta with scallops, zucchini, and tomatoes. Heat oil and garlic in a large skillet and cook until the ingredients are tender.
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