Linguine with Monkfish Meatballs, Thyme and Zucchin

Name: Linguine with Monkfish Meatballs, Thyme and Zucchini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/2 lb. fresh monkfish fillet; 1-1/2 cup Basic Tomato Sauce (see recipe elsewhere); 1 cup dry white wine; Salt, to taste; Freshly ground black pepper, to taste; 8 oz. linguine; 1/4 cup finely chopped Italian parsley

Servings: persons

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
1/2 lb. fresh monkfish fillet
1-1/2 cup Basic Tomato Sauce (see recipe elsewhere)
1 cup dry white wine
Salt, to taste
Freshly ground black pepper, to taste
8 oz. linguine
1/4 cup finely chopped Italian parsley

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

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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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.

That's it — enjoy your meal!

Linguine with Monkfish Meatballs, Thyme and Zucchini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions