If there is one thing I love, it is pasta. But since I'm back on my strict diet for the next few months, I have been altering favorite pasta recipes with zucchini as a substitute and I have to say, I'm just as satisfied as I was with actual noodles. Now I'm all about the zoodles!!!
1/4 cup olive oil
1 lb small scallops
4 cloves of garlic, minced
1 teaspoon red pepper flakes
2 1/2 cups low-sodium chicken stock
1/2 pound spaghetti
1 lemon, zested and juiced (about 1/4 cup juice)
3/4 cup peas, defrosted
1/4 cup roughly chopped flat leaf parsley
red pepper flakes, to serve
salt and freshly ground pepper
Pat the scallops dry and season all sides generously with salt and pepper. Heat up a small amount of olive oil over medium high heat and cook the scallops until golden brown on both sides, 1-2 minutes per side. Remove from the pan and set aside.
Add the remaining olive oil to the pan and turn the heat to medium. Add the garlic and red pepper flakes, and cook, stirring, until the garlic is slightly golden, but not brown, about 1 minute. Add the chicken stock and uncooked pasta. Bring to a boil and then turn down to low. Cover and cook for 8 minutes.
Remove the cover and simmer to reduce the sauce, stirring occasionally, about 5 minutes. Remove from the heat and stir in the scallops, defrosted peas, lemon juice, lemon zest, and flat leaf parsley. Season with salt and freshly ground pepper to taste and enjoy hot!
(image and recipe via i am a food blog)