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 calories
carbohydrate: 36.3 g
cholesterol: 79.1 mg
fat: 21.8 g
fiber: 2.2 g
protein: 30.4 g
saturatedFat: 9 g
servingSize: -
sodium: 1000.9 mg
sugar: 4.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Cook and drain pasta following package instructions. Keep warm.

  2. 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.

  3. Stir into garlic: remaining 1 tablespoon butter and zucchini, cook and stir 3-4 minutes or until zucchini begins to soften.

  4. 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.

Recipe Yield

6 servings

Recipe Note

Make your mouth water with this savory dish. In just over half an hour, create a culinary masterpiece with a cheesy Alfredo pasta infused with garlic and scallops. Yum!

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