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Penne with Halibut, Zucchini, and Mint

Makes 4 to 6 servings

Penne with Halibut, Zucchini, and Mint

James Carrier
 5 tablespoons olive oil
 1 onion (8 oz.), peeled and chopped
 1 1/2 pounds zucchini, rinsed and chopped
  About 1 teaspoon kosher salt
 12 ounces dried penne pasta
 1 1/2 pounds boned, skinned halibut pieces
 1/2 cup dry white wine
 1 teaspoon grated lemon peel
 1/2 cup slivered fresh mint leaves
Step 1

Pour 3 tablespoons olive oil into a 10- to 12-inch frying pan over medium heat. Add onion and stir often until soft, 6 to 8 minutes. Add zucchini and 1 teaspoon salt; cook, stirring occasionally, until zucchini is soft and most of the liquid has evaporated, about 10 minutes longer.

Step 2

Meanwhile, in a 5- to 6-quart pan, bring 4 quarts water to a boil. Add penne and cook until tender to bite, 10 to 12 minutes. Drain.

Step 3

Coat halibut with remaining 2 tablespoons olive oil and sprinkle all over with salt and pepper. Place in a 10- to 12-inch nonstick frying pan over high heat and cook, turning once, until browned on both sides, about 4 minutes total. Pour in wine, reduce heat to maintain a simmer, and cook until fish flakes easily with a fork, about 5 minutes longer. Break halibut into flakes.

Step 4

Stir lemon peel into zucchini mixture. In a large bowl, combine pasta and zucchini mixture. Add flaked halibut and liquid in pan and sprinkle with all but 2 tablespoons mint; mix to coat pasta. Sprinkle with remaining mint.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 480Calories from Fat 28
% Daily Value *
Total Fat 15g24%

Saturated Fat 2.1g11%
Cholesterol 36mg12%
Sodium 399mg17%
Total Carbohydrate 49g17%

Dietary Fiber 3g12%
Protein 33g66%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.