Pasta with swordfish and zucchini
- Lactose Free
- Energy Kcal 469
- Carbohydrates g 69.7
- of which sugars g 5.7
- Protein g 22.7
- Fats g 11.1
- of which saturated fat g 2.05
- Fiber g 3.8
- Cholesterol mg 52
- Sodium mg 367
- Difficulty: Very easy
- Prep time: 15 min
- Cook time: 16 min
- Serving: 4
- Cost: Average
PRESENTATION
Pasta with swordfish and zucchini is a super tasty dish that really captures the essence of Sicilian spring cuisine. You know, Sicily is where seafood totally reigns supreme. And here's the thing: this swordfish pasta recipe is a coastal favorite. It blends tender swordfish chunks with these crispy zucchini strips and fusilli pasta. The combination? Seriously good. The locals love to sprinkle fresh thyme and lemon zest for a zesty pop of flavor—it's so so good. The colors? They really stand out. It's not heavy, either; it's light, moist, and brimming with those fresh Mediterranean vibes that make you wanna hang out at the table.
On sunny days, a zucchini pasta dish like this is just right for a quick dinner or even lunch. And i mean, when you're craving something special without the hassle, it's perfect. Sicilian seafood pasta recipes are celebrated for their simplicity. This one shows how a few fresh ingredients can taste really amazing together. Pretty simple, right? Every bite mixes juicy swordfish and golden zucchini, with thyme sneaking in to make the kitchen smell wonderful. Plus, people often use whatever short pasta they have, but fusilli is classic here. And it holds the little bits of fish and veggies perfectly.
This kind of Mediterranean pasta transports you straight to a summer evening by the sea. For sure, it's perfect for sharing. Whether you're into more healthy pasta recipes or just want a taste of Sicily at home, this dish hits the mark. It is fresh, easy, and super satisfying. No question. There's nothing complicated—just honest, really really good food that makes you feel like you're dining right by the water, enjoying every moment. Cannot go wrong with that.
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- INGREDIENTS
- Fusilli pasta 11.3 oz (320 g)
- Swordfish 0.8 lb (350 g)
- Zucchini 3 ¼ cups (400 g)
- White wine 1.5 oz (40 g)
- Garlic 1 clove
- Extra virgin olive oil 2 tbsp (30 g)
- Green pepper to taste - the black one
- Lemon peel 1
- Thyme 1 sprig
- Fine salt to taste
How to prepare Pasta with swordfish and zucchini
To make the pasta with swordfish and zucchini, bring plenty of water to a boil in a pot and when it boils, salt it; meanwhile wash and trim the zucchinis, then julienne them with a coarse grater 1, then clean the swordfish slices: remove the strip of lateral skin 2 and cut the flesh first into strips 3
then into small cubes of about 1/2 inch 4. In a pan, heat the extra virgin olive oil with the whole garlic clove 5, then add the swordfish pieces 6
let them brown for 1 minute, stirring, then deglaze with the white wine 7, let it evaporate for a few moments, and then add the julienned zucchini 8, salt, pepper, and cook for 4-5 minutes, stirring occasionally. Then turn off the heat and scent with fresh thyme leaves 9,
remove the garlic clove with kitchen tongs 10 and scent with grated lemon zest. Boil the fusilli in the pot with salted water brought to a boil for about 11 minutes or as indicated on the package 12; they should be al dente.
Drain them with a slotted spoon directly into the pan with the fish 13. Add a bit of pepper to taste 14 and serve the pasta with swordfish and zucchini hot 15!