Fusilli with white ragù and swordfish.
The dish I propose today is very light, digestible, and above all good and very quick to make. The time it takes to boil the water, cook the pasta, and it’s done.
If you suddenly have guests for dinner and want to impress them, here is this “white ragù” that will leave them speechless.
You can use any type of fish for this; I used the swordfish my husband catches, but you can also use any type of frozen fish.

Recipes thought for you:

Cost: Economical
Preparation time: 10 Minutes
Portions: 4
Cooking methods: Slow cooking, Boiling
Cuisine: Italian
Seasonality: All seasons

320.52 Kcal

calories per serving

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Energy 320.52 (Kcal)
Carbohydrates 22.04 (g) of which sugars 0.36 (g)
Proteins 25.41 (g)
Fat 14.55 (g) of which saturated 2.79 (g)of which unsaturated 4.60 (g)
Fibers 2.11 (g)
Sodium 422.55 (mg)

Indicative values for a portion of 11 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Ingredients

Let’s go shopping

10.58 oz zucchini
2 cloves garlic
14.11 oz swordfish
2 tbsp extra virgin olive oil
to taste salt
to taste pepper
3 tbsp white wine (sweet)
to taste basil
to taste parsley
8.82 oz pasta

Tools

What I need to prepare the

Food Processor
Cutting Board
Knife
Frying Pan
Pot

Preparation of Fusilli with White Ragù and Swordfish

First of all, if you are using fish, make sure it is fresh; otherwise, it’s better to use frozen fish.
In the case of fresh fish, if it is a slice like swordfish, remove the skin and central bone, then…
Cut it into cubes, put it in the processor, and chop it. Set aside.
Do the same with the zucchini, 1 clove of garlic, and a bunch of parsley, chop them, and set aside.
Let’s start cooking, first of all, put the pasta water on the stove.
Instead, in a pan, pour the oil and sauté the other chopped clove of garlic for 1 minute..
Add the fish mince, and stir until it has changed color.
Deglaze with the wine, and let it evaporate.
When the alcohol has evaporated, add the zucchini, garlic, and parsley mixture, and stir.
Adjust the salt and..
pepper, lengthen with a ladle of pasta cooking water, and when the pasta is cooked, drain it and toss everything together.
Serve hot with lots of basil.
Here are my Fusilli with White Ragù and Swordfish.