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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 262.9
  • Total Fat: 9.6 g
  • Cholesterol: 23.2 mg
  • Sodium: 109.5 mg
  • Total Carbs: 21.6 g
  • Dietary Fiber: 2.7 g
  • Protein: 20.7 g

View full nutritional breakdown of Seafood Penne, Sicilian Style calories by ingredient
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Seafood Penne, Sicilian Style

Submitted by: FOODIEWIFE
Seafood Penne, Sicilian Style

Introduction

I originally watched Giada DiLaurentiis make a similar recipe with swordfish and eggplant. I don't care for either of those, so I improvised using fresh halibut and zucchini and summer squash from my own garden. This is quick to make, has beautiful colors and it has a flavorful and fresh taste.

You can certainly substitute any kind of fish, shrimp or even chicken if you prefer.
I originally watched Giada DiLaurentiis make a similar recipe with swordfish and eggplant. I don't care for either of those, so I improvised using fresh halibut and zucchini and summer squash from my own garden. This is quick to make, has beautiful colors and it has a flavorful and fresh taste.

You can certainly substitute any kind of fish, shrimp or even chicken if you prefer.

Number of Servings: 8

Ingredients

    1/4 cup olive oil
    3-4 cloves garlic, finely minced
    1/2 tsp red pepper flakes
    1 cup zucchini, cut into small pieces
    1 cup summer squash, cut into pieces
    1 cup cherry tomatoes, cut in half
    1/2 cup fresh Italian parsley, minced; divided
    1/2 pound Barilla Penne Plus (or whole wheat)
    1 Tbsp. Italian seasoning (or herbs of your choice)
    1/3 cup white wine (I prefer Sauvignon blanc)
    salt & pepper
    zest of one small lemon; juice of 1/2 lemon


Directions

Cut fresh fish into 1" chunks
Cook penne in boiling salted water, according to package directions.
In the meantime, heat olive oil in a deep non-stick skillet
Add garlic, red pepper flakes and half the parsley and saute until fragrant; 1-2 minutes
Add Italian herbs
Add squash and cook until tender; about 5 minutes
Remove vegetables and set aside.
In the same skillet, add remaining olive oil.
Cook fish until no longer translucent; about 5 minutes.
Add white wine and cook until evaporated; about 2 minutes.
Turn heat off and add tomatoes.
Drain pasta and add to skillet. Gently toss.
Add lemon zest, lemon juice.
Salt & pepper to taste.
Add additional olive oil, if desired.
Garnish with remaining fresh Italian Parsley.







Number of Servings: 8

Recipe submitted by SparkPeople user FOODIEWIFE.






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