1 1/2 tsp. minced garlic
Dried hot pepper flakes to taste (sm.)
1/4 c. virgin olive oil
1/4 c. fresh parsley leaves
1/4 c. shredded fresh basil
1 bunch scallions, minced
Green and red peppers, chopped
Green and yellow squash, sliced
1 lb. scallops
6 oz. pasta
Parmesan cheese

In skillet cook garlic and red pepper flakes in olive oil over moderately low heat, stirring for 1 to 2 minutes until garlic is soft not brown. Stir in basil, parsley, remaining vegetables and simmer until firm and tender.

Meanwhile, cook pasta and drain. Keep warm. When vegetable mix is tender add scallops and simmer until done (5 minutes).