Ingredients

• 1 medium zucchini, coarsely chopped
• ¼ 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
• ½ teaspoon kosher salt
• ½ teaspoon crushed red pepper
• 8 oz bowtie (or farfalle) pasta
• 1 cup Alfredo sauce
• 1 lb Patagonian scallops, thawed

Prep

• Bring water to boil for pasta.
• Chop zucchini and basil; shred cheese (4 tablespoons).
• Cut tomatoes in half lengthwise; remove seeds and chop.

Steps

1. Preheat large sauté pan on medium 2–3 minutes. Place 2 tablespoons butter, garlic, salt, and red pepper in pan; cook and stir 1–2 minutes or until garlic is lightly browned.
2. Cook and drain pasta following package instructions.
3. Stir into garlic: remaining 1 tablespoon butter and zucchini; cook and stir 3–4 minutes or until zucchini begins to soften.
4. Stir in Alfredo sauce, scallops, tomatoes, basil, and 2 tablespoons cheese; cook 2–3 minutes, stirring gently, or until scallops are opaque and firm. Toss pasta with scallop mixture and top with remaining 2 tablespoons cheese. Serve. (Makes 6 servings.)

Ingredients

• ½ cup water
• 2 tablespoons sugar
• 1 teaspoon kosher salt
• 16 oz fresh strawberries, halved
• 4 sprigs fresh thyme
• ¼ cup apple cider vinegar
• 1 bag fresh baby arugula (4–5 oz)
• ¼ cup crumbled gorgonzola cheese
• 2 tablespoons balsamic glaze

Steps

1. Microwave water on HIGH 1 minute or until hot. Stir sugar and salt into water until dissolved; let stand 5 minutes to cool slightly.
2. Halve strawberries. Place in medium bowl: strawberries, thyme, vinegar, and sugar water; toss to coat. Cover and chill 20 minutes (or up to 1 hour), stirring occasionally.
3. Place arugula on serving platter; top with strawberries and cheese. Drizzle with 1 tablespoon marinade mixture and glaze. Serve.