Penne With Zucchini, Swordfish, And Herbs Recipe

Name: Penne With Zucchini, Swordfish, And Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
In a big skillet, heat 1 tablespoon oil over medium heat.
2
Add in the swordfish; cook until the fish loses its pink color, about 5 minutes.
3
Remove the swordfish and transfer to a plate; sprinkle with salt and pepper.
4
To the skillet, add in the remaining 3 tablespoons oil; heat over medium heat.
5
Add in zucchini, green onion, and salt to taste; cook/stir often, until the zucchini are just tender, about 10 minutes.
6
Return the swordfish to the pan; stir in the herbs and lemon zest; remove from the heat.
7
Bring at least 4 quarts water to a boil in a big pot; add in 2 tablespoons salt, then the pasta; stir well.
8
Cook over high heat, stirring often, until the pasta is al dente.
9
Drain pasta, reserving some of the cooking liquid.
10
Add the pasta to the skillet and toss over high heat 1 minute to combine.
11
Add some of the reserved pasta water, if needed; serve immediately.

201

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup olive oil, 12 ounces swordfish, trimmed and cut into 1/2 inch cubes, salt, fresh ground black pepper, and more.

Yes, Penne With Zucchini, Swordfish, And Herbs 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!

Penne With Zucchini, Swordfish, And Herbs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions