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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1/4	cup		477.36	0.0	0.0	54.0
swordfish	12	ounces	trimmed cut	489.6	0.0	66.844	22.61
salt				-	-	-	-
black pepper			ground	-	-	-	-
zucchini	4 -6		cut	0.0	0.0	0.0	0.0
green onion	4		chopped	76.68	16.3016	2.7548	1.3348
rosemary	2	tablespoons	chopped	4.454	0.7038	0.1125	0.1992
chive	2	tablespoons	chopped	1.8	0.261	0.1962	0.0438
mint	1	tablespoon	chopped	2.508	0.4794	0.1875	0.0416
oregano	1/2	teaspoon	crumbled dried	1.325	0.3446	0.045	0.0214
lemon zest	1/2	teaspoon	grated	-	-	-	-
penne	1			35.7204	4.7627	1.6159	1.1340000000000001

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.