Total Calories: 679
1 In a large skillet, heat 1 tablespoon oil over medium heat. Add the swordfish and cook until the fish loses its pink color, about 5 minutes. Remove the swordfish and transfer to a plate. Sprinkle with salt and pepper.
2 Add the remaining 3 tablespoons oil to the pan and heat over medium heat. Add the zucchini, green onions, and salt to taste. Cook, stirring often, until the zucchini are just tender, about 10 minutes.
3 Return the swordfish to the pan. Stir in the herbs and lemon zest and remove from the heat.
4 Bring at least 4 quarts of water to a boil in a large pot. Add 2 tablespoons of salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until the pasta is al dente, tender yet still firm to the bite. Drain the pasta, reserving some of the cooking water.
5 Add the pasta to the skillet and toss over high heat 1 minute to combine. Add some of the reserved pasta water, if needed. Serve immediately.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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