Enjoy fresh-tasting fish any day of the week with this quick and creamy trout pasta.
Ingredients
- 500g linguine
- 1 lemon
- 250ml (1 cup) thin cream
- 2 small zucchini, ends trimmed, thinly sliced crossways
- 2 x 150g pkts Springs smoked trout portions, flaked
- 2 tablespoons fresh dill sprigs
Method
- Step 1Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
- Step 2Meanwhile, use a zester to remove the rind from the lemon. (Alternatively, use a vegetable peeler to peel rind from lemon. Use a sharp knife to remove the white pith from rind. Cut rind into very thin strips.) Heat a large non-stick frying pan over medium heat. Add the lemon rind, cream and zucchini and cook, stirring occasionally, for 2-3 minutes or until the mixture comes to the boil.
- Step 3Add the pasta, smoked trout and dill and toss to combine. Divide among serving bowls. Serve.
- Low sodium
- Low sugar
Nutrition
3280 kj
Energy
31g
Fat Total
17g
Saturated Fat
5g
Fibre
31g
Protein
108mg
Cholesterol
113.45mg
Sodium
2g
Carbs (sugar)
94g
Carbs (total)
All nutrition values are per serve
- Author: Heidi Flett
- Image credit: Steve Brown
- Publication: Australian Good Taste
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