Rachael Ray's Pasta Shells With Swordfish

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1 pound medium pasta shells, farfalle or penne

1/4 cup extra-virgin olive oil

1 1/2 pounds skinless swordfish steaks, sliced 1 inch thick and cut into 1-inch cubes

Salt and freshly ground pepper

1 medium zucchini, halved lengthwise and sliced crosswise 1/4 inch thick

1 pint grape tomatoes

4 garlic cloves, thinly sliced

6 scallions, chopped

1/4 cup chopped mint

1/4 cup chopped parsley

1/2 cup dry white wine

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