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Pasta with Scallops, Zucchini, and Tomatoes

Reviewed: Jun. 1, 2011
This was AWESOME -- definitely a "keeper" recipe. It was so colourful with the green zucchini (I kept the skin on) and the red tomatoes. I didn't use red pepper flakes but did add 1/3 cup dry red wine. As well, I used spaghettini noodles (about 300 g) instead of fettuccine as I prefer a lighter noodle. I also thickened the sauce at the end with a little cornstarch -- easier to adhere to the pasta!
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