smoked trout and zucchini rigatoni with lemon

This is a quick and easy pasta dish that is packed with zesty flavour. The parsley and lemon add freshness to the cream and smoked trout.

Recipe: (Serves 2)

  • 250gm of zucchini/ courgette grated
  • 1 Tbs olive oil
  • juice and zest of 1 lemon
  • 2 Tbs of chopped parsley
  • 200gms smoked trout ribbons
  • 250ml cream
  • toasted pine nuts and Parmesan or Pecorino to serve
  • pinch of chilli flakes (optional)
  • aprox 400gms of rigatoni or pasta of you choice

Bring a pot of salted water to the boil and cook your pasta until al dente. Heat the olive oil in a non stick frying pan and saute the grated zucchini until softened.  Add the all the other ingredients and heat through.  If it is a little thick, take about 1/4 of a cup of the pasta liquid and add to thin it down.  Serve with grated or shaved Parmesan cheese and a sprinkling of toasted pine nuts.

This seafood pasta paired beautifully with the zesty and fresh Asara 2011 Sauvignon Blanc

a quick and easy pasta packed with flavour

Linen from Silk and Cotton co



  1. I LOVE this recipe. It sounds very similar to a version we do at cafe Roux with dill and spring onions. So yummy – and one of our most popular. Will have to try yours now. (Your granita would be good after this rich main too) x

  2. Sam

    Thanks Bern, it is quite rich but so much lemon and parsley. I like the sound of the Cafe Roux version. I wish I lived a bit closer.

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