Rachael Ray's Pasta Shells with Swordfish Recipe

Name: Rachael Ray's Pasta Shells with Swordfish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound medium pasta shells, farfalle or penne; 1/4 cup extra-virgin olive oil; 1 1/2 pounds skinless swordfish steaks, sliced 1 inch thick and cut into 1-inch cubes; Salt and freshly ground pepper; 1 medium zucchini, halved lengthwise and sliced crosswise 1/4 inch thick; 1 pint grape tomatoes; 4 garlic cloves, thinly sliced; 6 scallions, chopped; 1/4 cup chopped mint; 1/4 cup chopped parsley; 1/2 cup dry white wine

Servings: persons

1 pound medium pasta shells, farfalle or penne
1/4 cup extra-virgin olive oil
1 1/2 pounds skinless swordfish steaks, sliced 1 inch thick and cut into 1-inch cubes
Salt and freshly ground pepper
1 medium zucchini, halved lengthwise and sliced crosswise 1/4 inch thick
1 pint grape tomatoes
4 garlic cloves, thinly sliced
6 scallions, chopped
1/4 cup chopped mint
1/4 cup chopped parsley
1/2 cup dry white wine

1
Bring a large pot of salted water to a boil.
2
Add the pasta shells and cook, stirring often, until al dente.
3
Drain the shells and return to the pot.
4
Meanwhile, heat the olive oil in a large, deep skillet.
5
Add the cubed swordfish, season with salt and pepper and cook over moderately high heat until lightly browned all over, about 4 minutes.
6
With a slotted spoon, transfer the swordfish to a large serving bowl.
7
Add the zucchini, tomatoes and garlic to the skillet and cook over moderately high heat for 3 minutes, stirring.
8
Add the scallions and cook until the tomato skins pop, 2 minutes longer.
9
Return the swordfish and any accumulated juices to the skillet and stir in the mint and parsley.
10
Add the wine and pasta and season with salt and pepper.
11
Transfer to the large bowl and serve.

1177

kcal

Calories

Fat

119

Carbs

Protein

Fat Carbs Protein

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

You need 11 ingredients. The key ingredients include: 1 pound medium pasta shells, farfalle or penne, 1/4 cup extra-virgin olive oil, 1 1/2 pounds skinless swordfish steaks, sliced 1 inch thick and cut into 1-inch cubes, Salt and freshly ground pepper, and more.

Yes, Rachael Ray's Pasta Shells with Swordfish 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.

Rachael Ray's Pasta Shells with Swordfish

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