Description
If you’re looking for a quick, healthy, and utterly delicious dinner, this Pasta with Garlicky Tomato Sauce & Bay Scallops is the perfect choice. Whole-wheat spaghetti, sweet cherry tomatoes, tender bay scallops, and fresh basil come together in a garlicky, white wine-infused sauce that’s both light and flavorful. It’s an easy weeknight meal with a gourmet twist!
Ingredients
- 8 ounces thin whole-wheat spaghetti
- 2 tablespoons extra-virgin olive oil, divided
- 1 pound bay scallops (tough side muscle removed, patted dry)
- 1 tablespoon garlic (finely chopped)
- 3 cups mixed cherry tomatoes (16 ounces)
- 1 teaspoon salt
- ¼ cup dry white wine
- 1 medium zucchini (chopped)
- ¼ cup fresh basil (chopped, plus more for garnish)
Instructions
- Cook the Pasta
- Bring a medium pot of water to a boil. Add 8 ounces of thin whole-wheat spaghetti and cook according to package directions until al dente. Reserve 1½ cups of pasta water, then drain and return the pasta to the pot.
- Sear the Scallops
- Heat 1½ teaspoons of olive oil in a large nonstick skillet over medium heat. Add half of the scallops and cook undisturbed for about 4 minutes until lightly browned. Flip and cook for 1 minute until just cooked through. Transfer to a plate.
- Repeat with another 1½ teaspoons of oil and the remaining scallops.
- Make the Sauce
- Add the remaining tablespoon of olive oil to the skillet and heat over medium-high. Add the chopped garlic and cook for 1 minute, stirring constantly, until fragrant.
- Stir in the cherry tomatoes and 1 teaspoon of salt. Cook for 6 minutes, occasionally stirring, until the tomatoes soften and begin to burst.
- Add ¼ cup reserved pasta water and ¼ cup white wine. Lightly crush some tomatoes with the back of a spoon. Stir in the zucchini and bring to a simmer. Let the sauce thicken slightly for about 3 minutes.
- Combine and Finish
- Add the cooked pasta to the skillet along with ¼ cup of fresh basil. Toss to coat, adding additional reserved pasta water as needed, ¼ cup at a time, to achieve a silky sauce.
- Gently stir in the scallops and cook for 1 minute to blend the flavors.
- Serve
- Plate the pasta and garnish with more fresh basil, if desired. Serve immediately for the best flavor.
Notes
- Scallop Prep: Drying the scallops thoroughly ensures they sear properly and develop a golden-brown crust.
- Substitutions: Replace white wine with vegetable stock and a squeeze of lemon juice if preferred.
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop with a splash of water or broth.
- Make It Your Own: Feel free to add other seafood like shrimp or even swap scallops for chicken for a different twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Italian-Inspired