Rachael Ray's Pasta Shells with Swordfish

Name: Rachael Ray's Pasta Shells with Swordfish
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters dry white wine; 4 garlic cloves, thinly sliced; 1 pint grape tomatoes; 59 milliliters chopped mint; 59 milliliters extra-virgin olive oil; 59 milliliters chopped parsley; 454 grams pasta shells, farfalle or penne; 6 servings Salt and freshly ground pepper; 6 scallions, chopped; 680 grams skinless swordfish steaks, sliced 1 inch thick and cut into 1-inch cubes; 1 medium zucchini, halved lengthwise and sliced crosswise 1/4 inch thick

Rachael Ray's Pasta Shells with Swordfish is a dairy free and pescatarian recipe with 6 servings. One serving contains 569 calories, 34g of protein, and 18g of fat. This recipe covers 33% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 30 minutes. 1 person found this recipe to be flavorful and satisfying. It works well as a pretty expensive main course. Head to the store and pick up mint, zucchini, pasta shells, and a few other things to make it today. To use up the mint you could follow this main course with the Mint Brownies as a dessert. ....pasta Shells With Dilled Crab Filling, and Poblano Cream Pasta with Shrimp {Fridays with Rachael Ray}.

Instructions

Bring a large pot of salted water to a boil.

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Water

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Pot

Add the pasta shells and cook, stirring often, until al dente.

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Pasta Shells

Drain the shells and return to the pot.

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Pasta Shells

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Pot

Meanwhile, heat the olive oil in a large, deep skillet.

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Olive Oil

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Frying Pan

Add the cubed swordfish, season with salt and pepper and cook over moderately high heat until lightly browned all over, about 4 minutes. With a slotted spoon, transfer the swordfish to a large serving bowl.

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Salt And Pepper

Swordfish

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Slotted Spoon

Bowl

Add the zucchini, tomatoes and garlic to the skillet and cook over moderately high heat for 3 minutes, stirring.

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Tomato

Zucchini

Garlic

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Frying Pan

Add the scallions and cook until the tomato skins pop, 2 minutes longer. Return the swordfish and any accumulated juices to the skillet and stir in the mint and parsley.

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Green Onions