Pasta with Scallops, Zucchini, Tomatoes, and…pretty much whatever else you have on hand. :)

My first foray into the world of cooking seafood!  
I have decided that scallops are…basically my most favoritest seafood possible. Mmmmmm….
I mean, fish is great, don’t get me wrong. I love it, really and truly. But scallops…? The texture is just so…amazing! And the taste is soft, mild, just right. Sigh. Happiness.

Anyway, so we had a couple of zucchinis being useless in the fridge, so I decided to look for a dish to use up the zucchinis and fresh tomatoes we also had lying around. So…this is what I came up with.

Serves 7-9

Ingredients

3/4 pound dry spaghetti pasta (the original recipe called for a pound. This was way too much. The  box also claimed to serve only 7-8 people. It was still way too much, folks! So…I would recommend maybe serving the pasta and the rest of it up in separate bowls at the actual table, and see what happens…)
1/4 cup olive oil
3 cloves garlic, minced
2 zucchinis, diced
1 package button mushrooms, sliced
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 cup chopped fresh basil
4 roma (plum) tomatoes, chopped (you can use a can of diced tomatoes, if you need to.)
1 pound bay scallops (the little ones. mmmmm…Although you can use chicken instead, if you really must…)
1/2 cup white wine
2 tablespoons grated Parmesan cheese

Directions

1. In a large pot with boiling salted water cook pasta until al dente. Drain.
2. Meanwhile, in a large skillet heat oil, add garlic and cook until tender. Add the zucchini, salt, red pepper flakes, mushrooms, and dried basil (if using) and saute for 5 minutes. Add wine and let simmer for a couple of minutes. Add chopped tomatoes, bay scallops, and fresh basil (if using) and simmer for 5 minutes, or until scallops are opaque.
3. Pour sauce over cooked pasta and serve with grated Parmesan cheese and freshly grated black pepper.