3 T extra virgin olive oil
3 cloves garlic, chopped **
2 large zucchini, chopped or sliced
1/2 tsp. salt
1/2 tsp. red pepper flakes
1 cup fresh basil, chopped
4 roma tomatoes, chopped
1 pound Bay Scallops
2 Tbsp. parmesan cheese
1. Cook your pasta according to the directions on the box.
2. Meanwhile, in a large skillet heat your oil and add the garlic, cooking until tender. Next, add the zucchini, salt, red pepper flakes, and saute for 10 minutes (NOTE: If you decide to use dry basil instead of fresh, add that here too, but….use fresh!).
3. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
4. Pour sauce over cooked pasta and serve with grated parmesan cheese.
**NOTE: If you follow a low FODMAPs diet use gluten free pasta, and omit the garlic. If you still want the garlic flavor (which, who doesn’t?!), use a garlic-infused or tuscan olive oil.
|So pretty, no??|
|Don’t you just want to dive into this?!|
Can you tell which one of the two dishes is mine?
If you guessed the one with extra veggies, you’re right.
Question: Which do you prefer, bay or sea scallops??