Recipe courtesy of Publix

Pasta Rosa with Scallops

In just over half an hour, create a cheesy alfredo pasta with garlic and scallops. Sign up for our weekly emails for more Aprons Simple Meals.
  • Total: 25 min
  • Prep: 25 min
  • Yield: 6 servings
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1 medium zucchini, coarsely chopped

1/4 cup fresh basil leaves, coarsely chopped

2 oz Parmesan cheese, shredded/divided

4 plum tomatoes, coarsely chopped

3 tablespoons lemon herb butter (Seafood), divided

1 tablespoon minced garlic

1/2 teaspoon kosher salt

1/2 teaspoon crushed red pepper

8 oz bowtie (or farfalle) pasta

1 cup Alfredo sauce

1 lb Patagonian scallops, thawed


  1. 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. Cook and drain pasta following package instructions. 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.
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