Best Penne With Zucchini Swordfish And Herbs Recipes

Penne with Zucchini, Swordfish, and Herbs image

Number Of Ingredients 11

1/4 cup olive oil
12 ounces swordfish, trimmed and cut into 1/2-inch cubes
salt and freshly ground black pepper
4 to 6 small zucchini, about 1 pound, cut into 1/2-inch pieces
4 green onions, chopped
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh chives
1 tablespoon chopped frseh mint leaves
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon grated lemon zest
1 pound penne pasta

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.

Nutrition Facts : Nutritional Facts Serves

Penne With Zucchini, Swordfish, and Herbs image

Provided by ratherbeswimmin

Categories Penne

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 12

1/4 cup olive oil
12 ounces swordfish, trimmed and cut into 1/2 inch cubes
salt
fresh ground black pepper
4 -6 small zucchini, cut into 1/2 inch pieces (about 1 lb.)
4 green onions, chopped
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh chives
1 tablespoon chopped of fresh mint
1/2 teaspoon dried oregano, crumbled
1/2 teaspoon grated lemon zest
1 lb penne

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.