Pasta Rosa with Scallops recipe
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Ingredients
- 8 ounces bow tie (farfalle) pasta 3 tablespoons lemon herb butter, divided 1 tablespoon minced garlic ½ teaspoon kosher salt ½ teaspoon crushed red pepper flakes 1 medium zucchini, coarsely chopped 1 cup Alfredo sauce 1 pound frozen Patagonian scallops, thawed 4 plum tomatoes, coarsely chopped ¼ cup coarsely chopped fresh basil leaves 2 ounces shredded Parmesan cheese, divided
Nutrition Info
- 457 caloriescarbohydrate: 36.3 gcholesterol: 79.1 mgfat: 21.8 gfiber: 2.2 gprotein: 30.4 gsaturatedFat: 9 gservingSize: -sodium: 1000.9 mgsugar: 4.3 gtransFat: : -unsaturatedFat: : -
Directions Pasta Rosa with Scallops
Directions
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Cook and drain pasta following package instructions. Keep warm.
Preheat large saute pan on medium 2-3 minutes. Place 2 tablespoons butter, garlic, salt, and red pepper in pan, cook and stir 1-2 minutes or until garlic is lightly browned.
Stir into garlic: remaining 1 tablespoon butter and zucchini, cook and stir 3-4 minutes or until zucchini begins to soften.
Stir in Alfredo sauce, scallops, tomatoes, basil, and 2 tablespoons cheese, cook 2-3 minutes, stirring gently, or until scallops are opaque and firm. Toss pasta with scallop mixture and top with remaining 2 tablespoons cheese. Serve.