• 8 oz. uncooked penne pasta
• 3 TBS extra-virgin olive oil, divided
• 1 (10 oz.) swordfish cake
• 3/4 tsp. kosher salt, divided
• 3/4 tsp. 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 TBS fresh lemon juice
• 2 oz. (about 1/2 cup) feta cheese, crumbled

Preheat grill to high heat. Cook pasta according to package directions, omitting salt and fat. Drain pasta. Drizzle 1 tablespoon of extra-virgin olive oil evenly over fish; sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoon of freshly ground black pepper. Grill fish for 5 minutes on each side or until desired doneness. Remove from grill; let stand about 5-7 minutes. Using your hands, break into 3/4 inch pieces and set aside. In a large bowl, combine 1 tablespoon of extra-virgin olive oil, squash and zucchini and toss to coat. Sprinkle evenly with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Place vegetables cut side down, on a grill rack and grill for 3 minutes or until just tender. Cool slightly and cut into 1-inch lengths. Cut 4 squash blossoms into 1/4-inch wide strips. In a large bowl, combine blossom strips, pasta, fish, squash, zucchini, remaining 1 tablespoon extra-virgin olive oil, remaining 1/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, herbs and 3 tablespoons lemon juice; toss to coat. Top with feta cheese, garnish with remaining squash blossoms and serve.