Zucchini Pasta and Grilled Fish

If red snapper is not available, try tilapia or another white fish fillet.

Ingredients

• Salt
• 1 pound spaghetti
• 1 cup extra virgin olive oil (EVOO), plus more for drizzling
• 6 cloves garlic, grated or finely chopped
• 1/3 cup finely chopped flat leaf parsley leaves (a generous handful)
• 1/3 cup finely chopped fresh mint leaves (a generous handful)
• 1 1/2 pounds small zucchini, sliced 1/2 inch thick
• Pepper
• 1 cup grated Parmigiano Reggiano cheese
• 4 large fillets red snapper
• 4 cups baby arugula or baby spinach leaves
• 2 lemons, one half left whole for squeezing, one half cut into wedges

Preparation

Pre-heat a grill or grill pan to medium-high. Bring a large pot of water to a boil, salt it, add the spaghetti and cook until al dente. Drain, reserving 1 cup pasta cooking water.

While the pasta is working, in a bowl, combine 1 cup EVOO, the garlic, parsley and mint. Spoon about one-third of the herb dressing into a large skillet and heat over medium-high heat. Add the zucchini, season with salt and pepper and cook until softened, 8-10 minutes. Add the reserved pasta cooking water and the pasta; toss. Sprinkle in the cheese and toss. Keep warm.

Meanwhile, score the fish skin with a sharp knife in a crosshatch pattern. Season with salt and pepper; drizzle EVOO on both sides to coat. Grill the fish for 3 minutes on each side.

Divide the fish and arugula among plates. Squeeze the half lemon on top. Season the remaining herb dressing with salt and pepper; drizzle over the fish and greens. Serve with the pasta and lemon wedges.