Pasta Rosa With Scallops

• 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

1. Cook and drain pasta following package instructions. Keep warm.
2. 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.
3. Stir into garlic: remaining 1 tablespoon butter and zucchini; cook and stir 3-4 minutes or until zucchini begins to soften.
4. 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.

pasta, lemon herb butter, garlic, kosher salt, red pepper, zucchini, alfredo sauce, tomatoes, fresh basil, parmesan cheese

Taken from www.allrecipes.com/recipe/247136/pasta-rosa-with-scallops/ (may not work)