Categories: Fish, Italian, Main Dish, Pasta

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

Directions

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.

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