Penne With Zucchini, Swordfish, And Herbs

Total Time: 1 hr 30 mins Preparation Time: 1 hr Cook Time: 30 mins

Ingredients

• Servings: 6
• 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 fresh mint
• 1/2 teaspoon dried oregano, crumbled
• 1/2 teaspoon grated lemon zest
• 1 lb penne

Recipe

• 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.