Today a wonderful dish if you ask me…. Pasta con pesce spada e fior di zucca!
Ingredients:
150 gr. pasta (we used garganelli but you can also use penne or fusili)
300 gr. swordfish
150 gr. zucchini with zucchini flowers
8 cherry tomatoes
2 gloves of garlic
1/2 glass of white wine (dry)
olive oil extra vergine
salt, pepper
How to prepare:
- Cut the cherry tomatoes in half (twice), cut the swordfish in small cubes, cut the zucchini in small slices. Take out the centre of the zucchini flower and throw this away. Cut the zucchini flowers in small pieces. Peel the garlic cloves.
- Heat a bit of olive oil in a skillet over moderate heat and add the garlic cloves. Take them out after 2 minutes. Add the zucchini, zucchini flowers, swordfish and the cherry tomatoes and leave it for 5 minutes over low heat.
- Add a bit of salt and pepper and the white wine. Leave it on the stove for 10/15 minutes.
- Meanwhile bring a large pan of water to boil. Once it boils add some salt and then the pasta. Leave it always 2 minutes less than instructions tell you to make sure the pasta is al dente!!! Then drain the pasta and add it to the skillet. Leave it for another 2 minutes.
- Put on a plate and another delicious, healthy meal is ready to be served! Buon appetito!
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A really fresh and delicious swordfish dish. I can picture eating this along one of your beautiful seascape destination pages you have written about. Take care, BAM
Hi Bam, Thanks for commenting and following my blog. It’s a really nice dish and even quite light as well… I’ll now have a look what you prepare in your kitchen
Have a nice day!!
That looks really good. I think even my rudimentary cooking skills could manage this one
Oh yes, it’s realy not so difficult!! And it’s so good!!
Those garganelli verdi look quite attractive on the plate
Buon appetito!
Grazie Paula
A very delicious-sounding recipe! And pretty as a picture too.
Thank you…try it out
Wow! What a fresh, colorful dish. I can’t wait to try it! Does this serve two or four?
Thanks Robin, it depends a bit on how much you eat….we made it for 2 (Luca is a big eater
)!! And if it’s the only thing you eat then I would say for 2. If it only the first course and you’re planning also a main course and dessert I would say 4…
Thank you! I hope to have my own zucchini soon to use in this dish. Nothing says “garden fresh” like zucchini with flowers attached.
I love the idea of using zuchini flowers in a pasta. Beautiful, nutritious and all so yummy!
Thanks….I’ve only known zucchini flowers by living here in Italy and I like it a lot. My mother-in-law makes fried zucchini flowers which is terribly good! I’ll post about that as well later in July…
I have never cooked swordfish. This looks really good.
Try, try, try…it’s worth tasting
Looks really healthy and worthy of trying, thanks! Never had swordfish before. Is it fishy tasting? I’ve nominated you for The Blog on Fire Award. Check it out at http://www.catpurrology.com Congratulations!
Wowy!! What a nice surprise!! Thanks so much…I’ll check it out right now and post later this week, ok? It is a bit fishy tasting but not extreme. I just love it!!! Try it out and let me know, ok? And thanks again
This looks like a recipe that would be popular in Sicily, but I’ve never had it. Swordfish is popular in Sicily, I have it all the time in Palermo. Nice blog, keep up the good work.
Thank you Addicted2Italy for your nice comment
! Well, maybe you can be a trendsetter in Palermo?? 
Yes, I can be a trend setter, but they will never give me credit for it