- 8 ounces uncooked penne pasta
- 3 tablespoons extra-virgin olive oil, divided
- 1 (10-ounce) swordfish steak
- 3/4 teaspoon kosher salt, divided
- 3/4 teaspoon freshly ground black pepper, divided
- 1 medium yellow squash, quartered lengthwise
- 1 medium zucchini, quartered lengthwise
- 8 squash blossoms, divided
- 1/4 cup fresh mint leaves
- 1/4 cup fresh basil leaves
- 1/4 cup fresh dill fronds
- 3 tablespoons fresh lemon juice
- 2 ounces feta cheese, crumbled (about 1/2 cup)
- calories 458
- fat 19.1 g
- satfat 5 g
- monofat 10.2 g
- polyfat 2.1 g
- protein 25.2 g
- carbohydrate 47.3 g
- fiber 3 g
- cholesterol 59 mg
- iron 2.9 mg
- sodium 587 mg
- calcium 117 mg
How to Make It
Preheat grill to high heat.
Cook pasta according to package directions, omitting salt and fat. Drain pasta.
Drizzle 1 tablespoon oil evenly over fish; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill fish 5 minutes on each side or until desired degree of doneness. Remove from grill; let stand 5 minutes. Break into 3/4-inch pieces.
Combine 1 tablespoon oil, squash, and zucchini in a large bowl; toss to coat. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper. Place vegetables, cut sides down, on grill rack; grill 3 minutes or until lightly charred and just tender. Cool slightly. Cut into 1-inch lengths.
Cut 4 squash blossoms into 1/4-inch-wide strips. Combine blossom strips, pasta, fish, squash, zucchini, remaining 1 tablespoon oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, herbs, and juice in a large bowl; toss to coat. Top with feta; garnish with remaining squash blossoms.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.