Linguine with monkfish meatballs, thyme and zucchini
Linguine with monkfish meatballs, thyme and zucchini recipe in the zucchini category
Recipe ingredients:
- 4 tablespoons virgin olive oil
- 1 medium red onion, finely chopped
- 1 small zucchini, cut 1/4 inch matchsticks
- 2 tablespoons fresh thyme leaves
- 1/2 pound fresh monkfish filet
- 1 1/2 cups basic tomato sauce
- 1 cup dry white wine
- Salt to taste
- Freshly ground black pepper, to taste
- 8 ounces linguine
- 1/4 cup finely chopped italian parsley
Recipe method:
- Bring 6 quarts water to boil and add 2 tablespoons salt.
- In a 12 inch skillet, heat oil over moderate heat.
- Add onion, zucchini and thyme leaves and saute until light brown and very soft, about 8 to 10 minutes.
- Cut monkfish into 3/4 inch cubes and season with salt and pepper.
- Add monkfish to saute pan and toss until cooked and starting to whiten, about 1 minute.
- Add basic tomato sauce and white wine and bring to boil.
- Lower heat and simmer 10 minutes.
- Drop linguine into boiling water and cook according to package instructions.
- Drain pasta in colander over sink and toss into pan with monkfish.
- Add parsley and toss over medium heat until cooked.
- Pour into warm serving bowl and serve immediately.
Tags: linguine, monkfish, meatballs, thyme, recipe, zucchini, recipes, cooking