Pasta Rosa with Scallops and Marinated Strawberry Salad | Publix Super Markets
Pasta Rosa with Scallops and Marinated Strawberry Salad
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Cooking tools:
- Saute pan
- Chef's knife
- Cutting board
- Grater
- Pot
- Colander
- Stove
- Microwave
- Refrigerator
- Mixing bowl
- Plastic wrap
- Measuring cup
- Measuring spoon
- Wooden spoon
- Tongs
- Serving platter
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
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