Pasta with Monkfish, Zucchini, and Sun-Dried Tomatoes
- Lactose Free
- Energy Kcal 500
- Carbohydrates g 75.9
- of which sugars g 11.8
- Protein g 27.7
- Fats g 8.7
- of which saturated fat g 1.29
- Fiber g 6.1
- Cholesterol mg 44
- Sodium mg 370
- Difficulty: Easy
- Prep time: 20 min
- Cook time: 30 min
- Serving: 4
- Cost: Average
PRESENTATION
Imagine yourself on the stunning coast of Italy. Really, just picture it—where the sea breeze mingles with the aroma of freshly cooked seafood pasta. This tasty dish of pasta with monkfish, zucchini, and sun-dried tomatoes? It's like capturing that heart perfectly. The monkfish—or coda di rospo—offers a firm and tender texture. It really really complements the delicate zucchini.
And those sun-dried tomatoes? They add a tangy and slightly sweet punch—making the dish both flavorful and balanced. It is a classic from coastal regions like Liguria, where locals cherish the day's catch—so so fresh—and all that produce. When you prepare a zucchini pasta recipe like this, you bring a slice of the Mediterranean lifestyle right to your home.
Monkfish is great for those wanting something different. Seriously good. Its juicy and almost meaty texture holds up so well in cooking. And you know what? The sun-dried tomatoes ensure every forkful bursts with bold flavor. It really stops the dish from feeling too plain. Pair it with a crisp white wine, and you elevate the entire experience to that Italian dining vibe—no question.
Whether you're looking for easy pasta dishes or something to impress dinner guests, this recipe delivers on all fronts. Perfect for fans of healthy pasta meals or anyone needing a quick seafood dinner. The combo of mild fish, crisp zucchini, and rich tomatoes means each bite offers something new. And here's the thing, even picky eaters will love it.
For those who adore Mediterranean pasta, this dish feels a bit fancy yet remains simple enough for any weeknight meal. It’s a way way better way to enjoy the authentic flavors of Italy without leaving your kitchen. Pretty much a win, right?
- INGREDIENTS
- Fusilli bucati corti pasta 11.3 oz (320 g)
- Monkfish 1.1 lbs (500 g)
- Zucchini 3 ½ cups (380 g)
- Dried tomatoes 2.6 oz (75 g)
- Shallot 1.25 oz (35 g)
- White wine 1.75 oz (50 g)
- Extra virgin olive oil 2 tbsp (30 g)
- Parsley to taste
- Black pepper to taste
- Fine salt to taste
- Water ½ cup (100 g)
How to prepare Pasta with Monkfish, Zucchini, and Sun-Dried Tomatoes
To prepare the pasta with monkfish, zucchini, and sun-dried tomatoes, start by cutting the monkfish into cubes about 3/4 inch 1. Trim the zucchini and slice them into thin rounds 2, then cut the sun-dried tomatoes into small pieces 3.
Finely chop the shallot 4 and the parsley 5. Proceed with the preparation of the sauce: take a non-stick pan with a wide base and drizzle it with a little oil. Then, let the shallot sauté over low heat for about 4-5 minutes 6.
Add the tomatoes 7 and 2 oz of water 8 and let cook over low heat for another 5 minutes 9.
When they have softened, add the zucchini 10, adjust with salt 11 and pepper, and mix them with the other ingredients. Pour the remaining 2 oz of water 12 and let cook for 10 minutes over low heat.
Now add the monkfish 13 and mix it with the other ingredients 14. Deglaze with white wine 15, letting it cook for 3-4 minutes.
Pour in the parsley 16, taking care to set aside a little for the final decoration of the dish, and mix the ingredients 17. Now cook the pasta in plenty of salted water 18 and drain it al dente.
Transfer it to the pan with the sauce 19 and sauté for 2-3 minutes. Sprinkle with the remaining parsley 20 and serve your pasta with monkfish, zucchini, and sun-dried tomatoes 21!