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Tasty Rainbow Trout Linguine

Tasty Rainbow Trout Linguine

with Zucchini Noodles and Red Pepper Pesto

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In our humble opinion, rainbow trout is a fish that works well in every season. With the addition of a delicious roasted pepper and chive pesto and zucchini noodles ("zoodles!"), this dish is as much of a work of art for the taste buds as it is for the eyes!

Tags:Eat First
Allergens:Fish/PoissonWheat/BléMilk/LaitTree Nut/Noix

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

2 unit

Rainbow Trout

(ContainsFish/Poisson)

2 unit

Zucchini

170 g

Linguine

(ContainsWheat/Blé)

2 clove

Garlic

⅓ cup

Roasted Red Pepper Pesto

(ContainsMilk/Lait, Tree Nut/Noix)

1 unit

Lemon

¼ cup

Parmesan Cheese, shredded

(ContainsMilk/Lait)

Not included in your delivery

unit

Salt*

unit

Pepper*

unit

Oil*

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2665.208 kJ
Calories637 kcal
Fat25 g
Saturated Fat9 g
Carbohydrate77 g
Sugar8 g
Dietary Fiber6 g
Protein27 g
Cholesterolnull mg
Sodium647 mg
Instructionsarrow up iconarrow up icon
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1

Prep: Boil a large pot of salted water. Wash and dry all produce. Mince or grate the garlic. Zest, then halve the lemon. Slice a long piece off the side of each zucchini. Laying the flat edge on your cutting board, slice lengthwise into 1/4-inch wide slices. Stack them up and carefully cut them into thin strands. (They should look like linguine!)

2

Cook the pasta: Add the pasta to the boiling water and cook for 9-10 min, until al dente. Drain, reserving 1/4 cup pasta water (double for 4 people).

3

Cook the fish: Meanwhile, season the trout with salt and pepper. Heat a large non-stick pan over medium-low heat. Add a drizzle of oil, then the fish to the pan and cook until golden brown on the outside and opaque in the centre, 3-4 min per side. Transfer the trout to a plate and flake into bite-sized pieces.

4

Cook the zucchini: Add another drizzle of oil in the same pan. Add the zucchini and garlic. Cook, stirring occasionally, until zucchini is tender and they go a bit floppy, 3-4 min. Add the pasta, lemon zest and pesto. Toss, adding some reserved pasta water if mixture is too thick. Season with salt and pepper. Squeeze over lemon juice to taste.

5

Finish and serve: Divide pasta between plates and sprinkle with parmesan cheese. Enjoy!