- 8 ounces bow tie (farfalle) pasta
- 3 tablespoons lemon herb butter, divided
- 1 tablespoon minced garlic
- 1/2 teaspoon kosher salt
- 1/2 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
- 1/4 cup coarsely chopped fresh basil leaves
- 2 ounces shredded Parmesan cheese, divided
- Cook and drain pasta following package instructions. Keep warm.
- 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.
- 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.