Penne With Zucchini Swordfish And Herbs Recipes

PENNE WITH ZUCCHINI, SWORDFISH, AND HERBS

Steps:

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

ONE-POT PENNE WITH ZUCCHINI AND PARMESAN

Steps:

• Shred zucchini on the large holes of a box grater. (You should have about 4 cups.) Toss with 1/2 teaspoon salt in a colander set over a bowl. Let stand 10 minutes.
• Meanwhile, cook pasta in a pot of generously salted boiling water until al dente. Drain pasta directly over zucchini in colander set in sink. Transfer both to pot; toss with olive oil, Parmesan, garlic, and red-pepper flakes. Season with coarse salt and freshly ground pepper. Serve, dressed with more oil and cheese.

PENNE WITH ZUCCHINI, SWORDFISH, AND HERBS

Steps:

• 1 In a large skillet, heat 1 tablespoon oil over medium heat. Add the swordfish and cook until the fish loses its pink color, about 5 minutes. Remove the swordfish and transfer to a plate. Sprinkle with salt and pepper. 2 Add the remaining 3 tablespoons oil to the pan and heat over medium heat. Add the zucchini, green onions, and salt to taste. Cook, stirring often, until the zucchini are just tender, about 10 minutes. 3 Return the swordfish to the pan. Stir in the herbs and lemon zest and remove from the heat. 4 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water. 5 Add the pasta to the skillet and toss over high heat 1 minute to combine. Add some of the reserved pasta water, if needed. Serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

PENNE WITH HERBED ZUCCHINI AND GOAT CHEESE

Steps:

• Fill a 4-quart kettle three-fourths full with salted water and bring water to a boil for pasta.
• Halve zucchini lengthwise and cut crosswise into 1/4-inch-thick slices. Thinly slice garlic lengthwise and finely chop herbs. Crumble goat cheese.
• In a heavy skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring, until browned and just tender. Stir in garlic and herbs and sauté, stirring, 1 minute.
• Cook pasta in boiling water until al dente and reserve 1 cup cooking water. Drain pasta in a colander and in a bowl toss with zucchini mixture, cheese, 1/4 cup reserved cooking water, and salt and pepper to taste, adding additional reserved cooking water if necessary.

PENNE WITH SWORDFISH AND EGGPLANT

Steps:

• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.
• Meanwhile, place a large, heavy skillet over medium-high heat. Add the 1/3 cup olive oil, the garlic, red pepper flakes, and the 1/4 cup parsley. Stir and cook until fragrant, 1 or 2 minutes. Add the eggplant and cook until tender, about 5 minutes. Use a slotted spoon to remove the eggplant from the pan and set aside. Season the swordfish cubes with salt and pepper.
• Add the remaining 2 tablespoons of olive oil to the same pan, and cook the swordfish over medium-high heat until opaque, about 5 minutes, turning with a rubber spatula once or twice. Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat. Add the tomatoes, eggplant, drained pasta, and the remaining 1/3 cup of parsley and stir. Drizzle with extra-virgin olive oil and sprinkle with more salt and pepper to taste. Stir to combine and serve.