Best Penne With Zucchini Swordfish And Herbs Recipes

PENNE WITH ZUCCHINI, SWORDFISH, AND HERBS

Steps:

• 1 In a large skillet, heat 1 tablespoon oil over medium heat. Add the swordfish and cook until the fish loses its pink color, about 5 minutes. Remove the swordfish and transfer to a plate. Sprinkle with salt and pepper. 2 Add the remaining 3 tablespoons oil to the pan and heat over medium heat. Add the zucchini, green onions, and salt to taste. Cook, stirring often, until the zucchini are just tender, about 10 minutes. 3 Return the swordfish to the pan. Stir in the herbs and lemon zest and remove from the heat. 4 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water. 5 Add the pasta to the skillet and toss over high heat 1 minute to combine. Add some of the reserved pasta water, if needed. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SICILIAN PENNE WITH SWORDFISH AND EGGPLANT

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
• Meanwhile, place a large, heavy skillet over medium-high heat. Add the 1/3 cup olive oil, garlic, red chili flakes, and 1/4 cup parsley. Stir and cook until fragrant, about 1 to 2 minutes. Add the eggplant and cook until tender, about 5 minutes. Remove the eggplant from the pan and set aside. Season the swordfish cubes with salt and pepper.
• Using the same pan, over medium-high heat, add the 2 remaining tablespoons of olive oil and cook the swordfish until opaque, about 5 minutes. Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat. Add the tomatoes, eggplant, cooked pasta, the remaining 1/3 cup parsley and stir. Drizzle with extra-virgin olive oil and sprinkle with the salt and pepper. Stir to combine.

BAKED PENNE WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 450 degrees F.
• On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
• In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
• Pour the pasta into a greased 9 by 13-inch pan. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake until top is golden and cheese melts, about 25 minutes.

PENNE WITH ZUCCHINI, SWORDFISH, AND HERBS

Steps:

• In a big skillet, heat 1 tablespoon oil over medium heat.
• Add in the swordfish; cook until the fish loses its pink color, about 5 minutes.
• Remove the swordfish and transfer to a plate; sprinkle with salt and pepper.
• To the skillet, add in the remaining 3 tablespoons oil; heat over medium heat.
• Add in zucchini, green onion, and salt to taste; cook/stir often, until the zucchini are just tender, about 10 minutes.
• Return the swordfish to the pan; stir in the herbs and lemon zest; remove from the heat.
• Bring at least 4 quarts water to a boil in a big pot; add in 2 tablespoons salt, then the pasta; stir well.
• Cook over high heat, stirring often, until the pasta is al dente.
• Drain pasta, reserving some of the cooking liquid.
• Add the pasta to the skillet and toss over high heat 1 minute to combine.
• Add some of the reserved pasta water, if needed; serve immediately.