Pasta Rosa with Scallops and Marinated Strawberry Salad | Publix Super Markets

Ingredients

• 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
• 1/2 cup water
• 2 tablespoons sugar
• 1 teaspoon kosher salt
• 16 oz fresh strawberries, halved
• 4 sprigs fresh thyme
• 1/4 cup apple cider vinegar
• 1 bag fresh baby arugula (4–5 oz)
• 1/4 cup crumbled gorgonzola cheese
• 2 tablespoons balsamic glaze