Pasta Rosa With Scallops
photo by Publix Aprons Simpl
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 medium zucchini, coarsely chopped
- 1⁄4 cup fresh basil leaf, coarsely chopped
- 2 ounces Parmesan cheese, shredded/divided
- 4 plum tomatoes, coarsely chopped
- 3 tablespoons lemon herb butter (Seafood), divided
- 1 tablespoon minced garlic
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon crushed red pepper
- 8 ounces bowtie (or farfalle) pasta
- 1 cup alfredo sauce
- 1 lb patagonian scallops, thawed
directions
- Preheat large sauté 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.
- Cook and drain pasta following package instructions.
- 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. (Makes 6 servings.).
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RECIPE SUBMITTED BY
Publix Aprons Simpl
United States