Scallop and Zucchini Fettucini

This is a variation of a scampi pasta that I made up while Mom was visiting. We loved it! I used the tiny bay scallops, but if you don't like scallops you could use uncooked shrimp.

1 zucchini
1 summer squash
1 small onion diced small or you can use dried minced onions
2-3 cloves minced garlic to your liking, I love garlic so I used 3
3 Tbsp butter
3 Tbsp olive oil or more
1 lb bay scallops or shrimp
salt and pepper to taste
juice of 1 lemon
1/2 cup white wine
1-2 Tbsp dried parsley or 1/4 cup fresh
1 package fresh spinach fettucini (I used the Bertolli kind in the refridgerated section at the grocery store) If you don't like spinach then you can use the regular or whole wheat kind.
Shredded parmesan cheese to taste

Slice zucchini and then half the slices. Chop the onion really small or use the dried flakes. Place butter and olive oil in large sautee pan over med-high heat. Add Zucchini, onion, and garlic and stir frequently until just tender.

In a separate pot, boil water for pasta and cook until desired doneness. Set aside.

Add bay scallops or uncooked shrimp to veggies in sautee pan and cook until the veggies are browned and the scallops are still very soft, stirring very frequently so you don't overcook the scallops. Turn the heat down and add the wine, lemon juice, salt and pepper and parsley. Simmer until wine is reduced and remove from heat immediately.

Drain pasta and add to the sautee pan. Toss the pasta to coat with the sauce and everything is evenly distributed. Sprinkle parmesan cheese over all and cover with lid to melt the cheese. *Do not use heat during the last two steps* Enjoy!