Enjoy fresh-tasting fish any day of the week with this quick and creamy trout pasta.
- Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain.
- Meanwhile, 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.
- Add the pasta, smoked trout and dill and toss to combine. Divide among serving bowls. Serve.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set