Seafood Penne, Sicilian Style
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
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.
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.
