Scallop Pasta with Zucchini and Tomatoes
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.
Servings: 2 servings
Calories: 448kcal
Cost: $$$
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.
Notes
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
Calories: 448kcal
