This scallop pasta with zucchini and tomatoes is light, fresh, and full of flavor, a true Mediterranean-style meal.
What makes it even better is how easy it is to adapt. With a few swaps or additions, you can change up the texture, flavor, or even the type of seafood to create your own version.
There’s something special about a good scallop pasta: it feels elegant but comes together so easily.
This scallop pasta dish with zucchini and tomatoes is light, fresh, and full of flavor, making it a perfect weeknight dinner or a simple meal to impress guests.
The sweetness of the scallops pairs beautifully with the brightness of the tomatoes and the tender bite of sautéed zucchini.
It’s one of those easy-to-make recipes that looks and tastes like something from a restaurant, but it only takes a few ingredients and minimal effort.
The combination of seafood, pasta, and fresh vegetables makes this a complete and balanced seafood pasta idea you can feel good about serving.
Add a drizzle of extra virgin olive oil and a sprinkle of Parmesan, and you’ve got a dish that’s comforting yet refined, perfect for any occasion.
NOTE
Before beginning the recipe remember to read the “Invent Your Recipe” section below for additional suggestions, recipe combinations, or ingredient alternatives.
How To Make Scallop Pasta
Preparing the Pasta:
- Prepare the ditalini pasta according to the package instructions for al dente. Before straining, reserve 2 ounces of pasta water.
How To Prepare Scallop Pasta with Zucchini:
- In a large pot or skillet, on high heat, add the olive oil. Next, add the garlic and sauté until golden, about 1-2 minutes. Next, add in the zucchini and sauté for 2 minutes, mixing occasionally.
- Next, add in the scallops and sauté for 2 minutes, mixing occasionally.
- Next, add in the diced tomatoes, salt, ground black pepper, and oregano. Cook for 2 minutes, mixing occasionally.
- Finally, lower the heat to medium and add the pasta water and cooked ditalini. Cook for 2 minutes, mixing occasionally to ensure the pasta does not stick to the bottom of the pot.
How to Serve Scallop Pasta with Tomatoes:
- Serve this scallop pasta recipe family style with a side salad and Italian bread. Sprinkle with grated cheese if desired.
Invent Your Recipe
This scallop pasta with zucchini and tomatoes is light, fresh, and full of flavor , a true Mediterranean-style meal. What makes it even better is how easy it is to adapt.
With a few swaps or additions, you can change up the texture, flavor, or even the type of seafood to create your own version. Here are some ways to mix and match:
Seafood Options
- Swap baby scallops for large sea scallops, shrimp, or chunks of firm white fish like cod or halibut.
- For a mixed seafood pasta, add mussels, clams, or calamari rings.
- If you prefer a meat option, diced chicken or Italian sausage works well with the same tomato and zucchini base.
Vegetables
- Zucchini keeps the dish light, but you can easily substitute or add other vegetables.
- Try cherry tomatoes, spinach, bell peppers, or artichoke hearts for extra color and flavor.
- For a heartier version, add roasted eggplant or mushrooms.
Pasta Choices
- Ditalini gives the dish a rustic, spoonable texture, but any short pasta like penne, rigatoni, or orecchiette works well.
- For a lighter feel, use spaghetti, linguine, or angel hair.
- Whole wheat, chickpea, or lentil pasta adds extra fiber and protein.
Herbs & Seasonings
- Oregano gives a classic Mediterranean flavor, but fresh basil, thyme, or parsley can easily take its place.
- Add a pinch of red pepper flakes for gentle heat.
- For a deeper flavor, stir in a spoonful of tomato paste or a splash of white wine when adding the tomatoes.
Finishing Touches
- Grated Parmesan or Pecorino adds a salty richness, while crumbled feta gives a fresh tangy contrast.
- Finish with a drizzle of good olive oil or a squeeze of lemon juice for brightness.
- Garnish with fresh herbs or toasted breadcrumbs for extra texture.
For more ideas like this scallop pasta recipe check out my seafood recipes.
This scallop pasta with zucchini and tomatoes is the kind of meal that reminds you how simple ingredients can create something extraordinary.
It’s quick enough for a weeknight but elegant enough for when you want to make dinner feel special.
The light sauce, tender scallops, and fresh vegetables come together in perfect harmony, making this a seafood pasta idea worth keeping in your regular rotation.
If you enjoy recipes that are both easy to make and full of fresh Mediterranean flavor, this scallop pasta dish is one you’ll come back to time and time again.
The Recipe
Scallop Pasta with Zucchini and Tomatoes
Ingredients
- 8 ounces ditalini pasta
- ¼ cup olive oil
- 4 garlic cloves sliced
- 1 large zucchini roughly chopped
- 16 ounces baby scallops
- 1 can diced tomatoes 14-15 ounces
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon fresh oregano or 1 teaspoon dried
- 2 ounces pasta water.
- Grated cheese optional
Instructions
Preparing the Pasta:
- Prepare the ditalini pasta according to the package instructions for al dente. Before straining, reserve 2 ounces of pasta water.
How To Prepare Scallop Pasta with Zucchini:
- In a large pot or skillet, on high heat, add the olive oil. Next, add the garlic and sauté until golden, about 1-2 minutes. Next, add in the zucchini and sauté for 2 minutes, mixing occasionally.
- Next, add in the scallops and sauté for 2 minutes, mixing occasionally. Next, add in the diced tomatoes, salt, ground black pepper, and oregano. Cook for 2 minutes, mixing occasionally.
- Finally, lower the heat to medium and add the pasta water and cooked ditalini. Cook for 2 minutes, mixing occasionally to ensure the pasta does not stick to the bottom of the pot.
How to Serve Scallop Pasta with Tomatoes:
- Serve this scallop pasta recipe family style with a side salad and Italian bread. Sprinkle with grated cheese if desired.
Invent Your Recipe
Invent Your Recipe
This scallop pasta with zucchini and tomatoes is light, fresh, and full of flavor — a true Mediterranean-style meal. What makes it even better is how easy it is to adapt. With a few swaps or additions, you can change up the texture, flavor, or even the type of seafood to create your own version. Here are some ways to mix and match: Seafood Options- Swap baby scallops for large sea scallops, shrimp, or chunks of firm white fish like cod or halibut.
- For a mixed seafood pasta, add mussels, clams, or calamari rings.
- If you prefer a meat option, diced chicken or Italian sausage works well with the same tomato and zucchini base.
- Zucchini keeps the dish light, but you can easily substitute or add other vegetables.
- Try cherry tomatoes, spinach, bell peppers, or artichoke hearts for extra color and flavor.
- For a heartier version, add roasted eggplant or mushrooms.
- Ditalini gives the dish a rustic, spoonable texture, but any short pasta like penne, rigatoni, or orecchiette works well.
- For a lighter feel, use spaghetti, linguine, or angel hair.
- Whole wheat, chickpea, or lentil pasta adds extra fiber and protein.
- Oregano gives a classic Mediterranean flavor, but fresh basil, thyme, or parsley can easily take its place.
- Add a pinch of red pepper flakes for gentle heat.
- For a deeper flavor, stir in a spoonful of tomato paste or a splash of white wine when adding the tomatoes.
- Grated Parmesan or Pecorino adds a salty richness, while crumbled feta gives a fresh tangy contrast.
- Finish with a drizzle of good olive oil or a squeeze of lemon juice for brightness.
- Garnish with fresh herbs or toasted breadcrumbs for extra texture.
Nutrition
