Pasta Rosa with Scallops

2013-01-22
  • Yield : 6 servings
  • Prep Time : 25m
  • Ready In : 25m
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Ingredients

  • 1 medium zucchini, coarsely chopped
  • 1/4 cup fresh basil leaves, coarsely chopped
  • 2 oz 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 oz bowtie (or farfalle) pasta
  • 1 cup Alfredo sauce
  • 1 lb Patagonian scallops, thawed

Method

Step 1

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. 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.

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