marge2 10 Posted July 19, 2008 Pasta with Scallops, Zucchini, and Tomatoes Ingredients: 12 oz. dry whole wheat pasta 18 12 tsp. olive oil 12 3 cloves garlic, minced 2 zucchinis, diced 1/2 teaspoon salt 1/2 teaspoon crushed red pepper flakes 1 cup chopped fresh basil 4 Roma tomatoes, chopped 1 pound bay scallops 8 2 Tablespoons grated Parmesan cheese 1  Directions: 1. In a large pot with boiling salted water cook pasta 5 min. Drain. 2. Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, dried basil (if using) and saute for 10 minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque. I scooped out scallops and veggies so I could reduce liquid at rolling boil (the fresh veggies yielded a lot of liquid) 3. Return scallops and veggies to sauce. Add drained pasta, toss and simmer for a few minutes to absorb some of liquid. Serve with grated Parmesan cheese. Makes 6 servings WW points: 6.5 CORE recipe without Parmesan cheese marge  SW: 206 GW: 146 CW: 166. 8:bcb_march 40#: 2/5; 45# 4/1; 50# 4/29 Share this post Link to post Share on other sites
Tish437 10 Posted July 23, 2008 Marge, is the 12 tsps. olive oil correct? Tish Onward and Downward Share this post Link to post Share on other sites
The Rollercoaster Stops He 0 Posted July 24, 2008 Marge....... Thanks for a great looking CORE recipe. I wonder if this would be good with shrimp. I have tons of frozen raw shrimp in my freezer at present, or maybe I could do half shrimp and half scallops. Hmmmmm........you have me thinking here.........LOL !!! Oh.....and if using dried basil, what is the amount to be used. (I don't know how much dried would be equivalent to 1 cup fresh basil). Thanks in advance....... Karen HERE WE GO AGAIN !! Â STGoal #1: 200 lbs Losses to date: 8.3 lbs Share this post Link to post Share on other sites
Tish437 10 Posted July 24, 2008 I bet shrimp would be very good in this. I have some salmon at home I'm going to use. Tish Onward and Downward Share this post Link to post Share on other sites
marge2 10 Posted July 25, 2008 Marge, is the 12 tsps. olive oil correct? I did use 12 tsp. When I create a recipe I usually 2 tsp. per serving for my daily requirement. The recipe can certainly be done with much less or with Pam, or Pam and EEVO.  When using dried herbs, I use 1/3 the amount of fresh.  I'm sure any shellfish would be equally tasty. I would be interested in results of using salmon since it is more assertive. marge  SW: 206 GW: 146 CW: 166. 8:bcb_march 40#: 2/5; 45# 4/1; 50# 4/29 Share this post Link to post Share on other sites
The Rollercoaster Stops He 0 Posted July 25, 2008 Marge...... Thanks for answering my question re: ratio of fresh basil to dry. I actually bought some bay scallops yesterday, and plan on using the fresh basil. (Unless of course I forget to stop at the greengrocers to pick it up........LOL !!!) Karen HERE WE GO AGAIN !! Â STGoal #1: 200 lbs Losses to date: 8.3 lbs Share this post Link to post Share on other sites
The Rollercoaster Stops He 0 Posted July 26, 2008 Good Morning All...... Â Marge, I just had to post that I made this last night using scallops and the dried basil. I was a little skeptical to begin with, seeing I was using greenhouse tomatoes, and not fresh basil......but.....all I can say is that this was FABULOUS !!!!! The sauce was wonderful and thickened up nicely. Can't wait to try this again this week, only using shrimp. Â Karen HERE WE GO AGAIN !! Â STGoal #1: 200 lbs Losses to date: 8.3 lbs Share this post Link to post Share on other sites
marge2 10 Posted July 26, 2008 Good Morning All...... Marge, I just had to post that I made this last night using scallops and the dried basil. I was a little skeptical to begin with, seeing I was using greenhouse tomatoes, and not fresh basil......but.....all I can say is that this was FABULOUS !!!!! The sauce was wonderful and thickened up nicely. Can't wait to try this again this week, only using shrimp.  Karen  I made enough for many meals and the leftovers were even better than the original because the pasta absorbed more of the sauce. I am always amazed at the number of delicious recipes are available for us on WW, CORE or flex. I have not been impressed with many of the WW official recipes and often modify a Cooking Light recipe. I do think this website gives us more opportunity to collect unique flavors and textures. Who said all the flavor is in the fat? BTW: how much olive oil did you use? marge  SW: 206 GW: 146 CW: 166. 8:bcb_march 40#: 2/5; 45# 4/1; 50# 4/29 Share this post Link to post Share on other sites
The Rollercoaster Stops He 0 Posted July 26, 2008 Hi Marge...... When I made this up, I didn't want any leftovers. I halved the recipe re: the zucchini, tomatoes, spices, and scallops. I sprayed my skillet with Olive Oil Pam, and then added 2 tsps Olive Oil for my healthy oils for the day. (BTW.........I was always taught oil did not add flavour......it only added texture) I only boiled up one serving of pasta, using 2 oz. dry pasta. I did follow the general directions regarding the assembly of the recipe, but ate the whole thing. I'm currently doing CORE. Even if I was on flexpoints it would have been 4 points for the scallops, the veggies were "free", and the pasta would have been 4 points to a maximum of 6 points. (I really don't know, as I didn't measure the cooked WW pasta) It turned out to be a very filling dinner with no leftovers to worry about. I was even thinking this might be nice served atop some couscous. Â Marge........Thanks for doing all you do for us.........in modifying these delicious recipes:bcb_wink3. Eating doesn't get much better than this !!! Â Karen HERE WE GO AGAIN !! Â STGoal #1: 200 lbs Losses to date: 8.3 lbs Share this post Link to post Share on other sites
WhereForArt 0 Posted July 27, 2008 I made this last night and it was delicious! I wound up skipping the zuccini, because I didn't have any, and adding some capers to this dish. I made a single serving of it using 2 tomatoes, 2 garlic cloves, a tsp of olive oil, the seasonings, about a half cup of the fresh chopped basil and about 3 oz. of scallops, then served it over 2 oz. of pasta. It was really good! Things I'm Most Looking Forward To: No more back fat! More E-N-E-R-G-Y! Buying stylish, not oversized clothes Packing smaller clothes Living long enough to see my grandchildren grow up Having a stable wardrobe Ability to handle cravings The END of binging! A healthier me! Share this post Link to post Share on other sites
marge2 10 Posted July 27, 2008 Mardee, love your before and after pix. This recipe is one of the easiest to modify for your own tastes and needs. I have another package of bay scallops in the freezer and will probably go back to this recipe rather than try a new one. I notice two of you prepare only the exact amount. Wonder if it's a CORE approach. I measure points and put the food away in the freezer immediately. We have been with this lifestyle long enough to know what works for us. marge  SW: 206 GW: 146 CW: 166. 8:bcb_march 40#: 2/5; 45# 4/1; 50# 4/29 Share this post Link to post Share on other sites
The Rollercoaster Stops He 0 Posted July 27, 2008 Hi Marge...... Single servings are not necessarily the CORE approach. In my case, it's just I don't have alot of freezer space. As well.... I don't necessarily like to eat the same thing days in a row. Mardee.......I'm glad to hear you loved Marge's recipe as well. I'm thinking I'll repeat this recipe using shrimp on Monday night:D. Karen HERE WE GO AGAIN !! Â STGoal #1: 200 lbs Losses to date: 8.3 lbs Share this post Link to post Share on other sites
marge2 10 Posted July 27, 2008 Single servings are not necessarily the CORE approach. In my case, it's just I don't have alot of freezer space. As well.... I don't necessarily like to eat the same thing days in a row.  Mardee.......I'm glad to hear you loved Marge's recipe as well. I'm thinking I'll repeat this recipe using shrimp on Monday night:D.    Gotcha, Karen. I have a very small fridge and have limited space for freezing. Then one Xmas season, Lowes had a terrific sale on a compact freezer, and I bought it to store food for when the kids came home. After they left I dedicated it as a WW freezer and that is why I make large quantities. marge  SW: 206 GW: 146 CW: 166. 8:bcb_march 40#: 2/5; 45# 4/1; 50# 4/29 Share this post Link to post Share on other sites
The Rollercoaster Stops He 0 Posted July 28, 2008 Hi Marge...... I wish I still had my freezer . I used to live in a one bedroom rental apartment which was built in the 1960's, and had loads of space. Once I became a homeowner in the 1990's when I bought my condo, I downsized in the amount of liveable space by about 1/2. (Same intentions though.......1 bedroom suite.......but built in different era's). My small freezer then had to go. I sure miss it now. Karen HERE WE GO AGAIN !! Â STGoal #1: 200 lbs Losses to date: 8.3 lbs Share this post Link to post Share on other sites
Peg541 10 Posted August 24, 2008 What are the red numbers next to certain foods? Is it that 18 pieces of WW Pasta is one serving? etc? I'd like to try this recipe soon. Peg  Share this post Link to post Share on other sites
QueenFlea 10 Posted August 24, 2008 I think they are the points. This recipe does look really good. Live, laugh, love and be happy. Â Starting Weight: 237 Current Weight: 203.5 My Goal Weight: 180 Share this post Link to post Share on other sites