Spring pasta with smoked trout, lemon and zucchini
250 g, spaghetti
180 g, thinly sliced
2 clove(s), crushed
2 medium, coarsely grated
Fresh lemon rind
2 tsp, finely grated
⅓ cup(s), (85ml)
Trout, cooked without added fat
100 g, thinly sliced
- Cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Add snow peas for last 2 minutes of cooking. Drain and return to pan.
- Meanwhile, heat oil in a large non-stick frying pan over medium-high heat. Cook garlic, stirring, for 30 seconds or until fragrant. Add zucchini and cook for 3 minutes or until tender.
- Add zucchini mixture, rind, cream, juice and basil to pasta mixture in pan. Season with salt and pepper. Toss gently to combine. Serve topped with trout.