Delicious! I had never tried squash blossoms before. What a nice addition.
Warm Salad of Summer Squash with Swordfish and Feta
More From Cooking Light
Total: 30 Minutes
- Calories: 458
- Fat: 19.1g
- Saturated fat: 5g
- Monounsaturated fat: 10.2g
- Polyunsaturated fat: 2.1g
- Protein: 25.2g
- Carbohydrate: 47.3g
- Fiber: 3g
- Cholesterol: 59mg
- Iron: 2.9mg
- Sodium: 587mg
- Calcium: 117mg
- 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)
- 1. Preheat grill to high heat.
- 2. Cook pasta according to package directions, omitting salt and fat. Drain pasta.
- 3. 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.
- 4. 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.
- 5. 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.
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