Linguine with Monkfish Meatballs, Thyme and Zucchini – a delicious recipe with virgin olive oil, red onion, zucchini, thyme, monkfish fillet, Tomato Sauce. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Bring 6 quarts water to boil and add 2 tbsp.
2
salt.
3
In a 12-inch skillet, heat oil over moderate heat.
4
Add onion, zucchini and thyme leaves and saute until light brown and very soft (8 to 10 minutes).
5
Cut monkfish into 3/4-inch cubes and season with salt and pepper.
6
Add monkfish to saute pan and toss until cooked and starting to whiten (approximately 1 minute).
7
Add Basic Tomato Sauce and white wine and bring to boil.
8
Lower heat and simmer 10 minutes.
9
Drop linguine into boiling water and cook according to package instructions.
10
Drain pasta in colander over sink and toss into pan with monkfish.
11
Add parsley and toss over medium heat until cooked.
12
Pour into warm serving bowl and serve immediately.
164
kcal
Calories
15
g
Fat
7
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 4 tbsp. virgin olive oil, 1 md. red onion, finely chopped, 1 sm. zucchini, cut into 1/4-inch matchsticks, 2 tbsp. fresh thyme leaves, and more.
Yes, Linguine with Monkfish Meatballs, Thyme and Zucchini falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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