Total Time
40mins
Prep 30 mins
Cook 10 mins

Rachael Ray

Ingredients Nutrition

Directions

  1. Bring a large pot of water to a boil; add a couple of teaspoons coarse salt to the boiling water; add in the pasta and cook 8-9 minutes, al dente.
  2. Meanwhile, cube the swordfish into bite-size pieces.
  3. Heat a large, deep skillet over med-high heat; add in the olive oil in a slow stream; then add in the swordfish.
  4. Cook fish until lightly browned on all sides; remove using a slotted spoon to a plate; cover loosely with foil and set aside.
  5. Add the garlic, zucchini, and tomatoes to the skillet; season with salt.
  6. Keep them moving and cook 3 minutes.
  7. Add in the scallions; cook the veggies 2 minutes or until the skins of the tomatoes pop.
  8. Return swordfish to pan along with the herbs.
  9. Add in the wine to deglaze the pan; add in the hot, drained pasta and toss.
  10. Season to taste with pepper and salt, if needed; transfer to a large bowl or platter and serve.

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