Ingredients (serves 3-4 people):
250 grams dry pasta (whatever type and shape you prefer, I used whole wheat penne)
250 grams mascarpone cheese
1 big zucchini (cut lengthwise, app. 5 sm thick)
5 garlic cloves (minced)
400 grams scallops (preferable fresh, but if you can’t find, just use frozen)
200 ml heavy cream
2 table spoons brown sugar
1 tea spoon chili flakes
4 table spoons olive oil
Salt & pepper

First of all heat 2 table spoons olive oil in a bigger, deep saucepan, under medium heat. Add the zucchini. Bake on both sides until golden brown….season with salt and pepper and set aside.
In the same saucepan, heat another table spoon olive oil. Add half of the garlic and cook for a minute. Add the scallops, season with brown sugar, chili, salt and pepper. Cook until golden brown. Transfer to a plate and set aside.
In the same saucepan heat the last table spoon olive oil. Add the rest of the garlic and cook for a minute. Add the cream and let it heat up. Add the mascarpone and cook until it mix completely with the cream. Season with salt and pepper.

Cook the pasta according to the package instructions.
Add the pasta to the cream sauce and mix well.
Cut the zucchini into small pieces and add half of them to the pasta with cream. Mix carefully.

Place the pasta on the serving plates, top with scallops and the rest of the zucchini.
Season with chili flakes and pepper and enjoy!