This cookie was a Christmas tradition for my mother, who loved to collect cookie recipes. It is one of several recipes she had in her unique cookbook, which solely contained her preferred dishes.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
Ingredients
- 1 pound dry fettuccine pasta
- ¼ cup olive oil
- 3 cloves garlic, minced
- 2 zucchinis, diced
- ½ teaspoon salt
- ½ teaspoon crushed red pepper flakes
- 1 cup chopped fresh basil
- 4 roma (plum) tomatoes, chopped
- 1 pound bay scallops
- 2 tablespoons grated Parmesan cheese
Instructions
- 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.
- 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.
- Pour sauce over cooked pasta and serve with grated Parmesan cheese.
- Dotdash Meredith Food Studios
Nutrition Facts
| Calories | 335 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 3 g |
| Protein | 19 g |
| Saturated Fat | 2 g |
| Sodium | 266 mg |
| Sugars | 4 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I kept the vegetables in big chunks which I think is much better than chopping everything small which will make it mushy when you cook it. I also used 4 large cloves of garlic a little more salt, and at least a tsp of red pepper flakes or more! It’s a very good, easy recipe!
Didn’t really like this very much. Added a lot of salt, would have been good with some more dried parmesan. Instead of a whole cup of fresh basil, I used a whole package of fresh oregano (basil not available). Probably won’t make again.
It was more oily than we like. I think that 1/4 is way too much for my family’s taste. Other than that, the flavors were nice. I love me some scallops!
We enjoyed this pasta with scallops, zucchini and tomatoes. I used wide egg noodles (what we had), but agree with some others to use smaller (whole wheat) noodles. Love the blend of tastes with fresh vegetables and basil!
I thought this recipe was quite good. I read the other reviews and also added some red bell pepper, white wine and Old Bay. I don’t like mushy zucchini so only sautéed for 2-3 minutes. I also increased the garlic and tomatoes and added a tsp of tomato paste. I had plenty of sauce for 18 oz of linguini. Would make this again, thanks for sharing.
No change and I will cook again
This was delicious. I made a couple changes as I am always looking for ways to make meals more weight watcher friendly. I only used one tablespoon of oil, substituted a small can of petite diced tomatoes for the Roma tomatoes and added some diced onions and a small can of tomato sauce. Also did half of the angel hair pasta. It had so much flavor and was filling. Another great recipe from this site. Thank you! Will definitely make again and maybe add shrimp like others suggested but the scallops worked well!
Yum! I used cherry tomatoes and halved them and used half the amount of fresh basil than it called for. I added a rue of 2 T of water and 1 T cornstarch to thicken the sauce slightly.
So yummy. Had to use what I had on hand so subbed a home-canned pint of seasoned tomatoes for the fresh tomatoes and fresh basil, and subbed shrimp for scallops. (Love scallops but they are so pricey here.) I also halved the pasta so I had a higher veggie-to-pasta ratio…just personal preference. I will definitely make this recipe again.
Me and my husband really enjoyed this. I added mushrooms and kept everything else the same.
We loved this recipe! It’s well balanced in flavor, my husband loved it! Delicious, as it is!
So easy and delicious! Great way to use summer garden veggies.
Much better than a creamy sauce in our opinion. Veggies are better! This is the recipe I started from to cook the photo I posted.. I used 1# sea scallops (previously frozen and thawed) quartered and added 1/2 # cooked lobster meat (I had frozen in milk – but thawed, quickly rinsed, drained and dried) and added towards then end of the scallops cooking. 2 zucchini’s I used one med one from the garden – 3 to 4 cups diced. The roma tomatoes were a bit large again about 3 – 4 cups. Absolutely delicious! Thanks for this recipe – I agree, it is a keeper! If folks don’t like hot – eliminate the red pepper – I added some 5 pepper seasoning too! Great!
This is my third time to make this recipe. The first time I made this I used sea scallops because that was what I had on hand and it tasted delicious with those large meaty scallops. The second time I used the bay scallops and I was disappointed because there really wasn’t any seafood flavor and the scallops over cooked some and were a bit chewy. So the third time I used sea scallops once again and I would highly recommend using them for the flavor. Definitely use fresh basil instead of the dried.
My family can’t get enough of this!!! I added a little white wine, lemon and butter. My olive oil is Tuscan herb infused. I paired this with a lemon and herb crusted hake fish.
Great light sauce base. I use this alot. Not always with the scallops…I use it as a light pasta sauce over legume pasta for a healthier side dish.
Very Flavorful! Added fresh spinach and wilted that as well in the sauce!
I think its a awesome recipe to make with your friends or your family to make for them to eat.
This was fantastic. We had it during a “stay at home “ order due to Covid-19, so I was using what I had at home. Frozen sea scallops cut in quarters, a regular tomato instead of Roma, and dried basil. I had some saffron Rossi pasta which was a perfect match with the sauce.
It was ok. The zucchini made the sauce too watery and bland. I might try this again with a different vegetable or just tomatoes, onions and garlic. I might add sautéed mushrooms. I did add enough Locatelli cheese when serving. That really helped.
I increased the zucchini, tomatoes, and oil since I eliminated the scallops. Definitely a keeper, but next time I will leave all the other ingredients the same and just decrease the pasta as this made a lot.