Penne with Smoked Trout and Asparagus
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Servings: 4
Ingredients:
Photo: Penne with Smoked Trout and Asparagus Photography by Yvonne Duivenvoorden
| Nutritional Info | |
| Per serving: about | - |
| cal | 544 |
| pro | 31 g |
| total fat | 13 g |
| sat. fat | 3 g |
| carb | 74 g |
| fibre | 6 g |
| chol | 47 mg |
| sodium | 1.772 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 24% |
| vit A | 14% |
| vit C | 23% |
| folate | 120% |
Suggested Recipes
-
1 lb (500 g) asparagus
4 cups (1 L) penne pasta (about 12 oz/375 g)
1 cup (250 mL) frozen peas
1 cup (250 mL) chopped smoked trout or salmon (8 oz/250 g)
1/4 cup (50 mL) minced fresh dill or parsley
2 tbsp (25 mL) extra-virgin olive oil
2 tbsp (25 mL) prepared horseradish
1/4 cup (50 mL) light sour cream or ricotta cheese
Preparation:
Snap off woody ends of asparagus; cut stalks into 1-inch (2.5 cm) pieces. Set aside.
In large pot of boiling salted water, cook pasta for 7 minutes. Add asparagus stalks and peas; cook until pasta is tender but firm, about 2 minutes. Reserving 1 cup (250 mL) of the cooking liquid, drain and return pasta mixture to pot.
Add reserved cooking liquid, trout, dill, oil and horseradish; toss to combine. Garnish each serving with sour cream.
Tags:
Main Course; Vegetables; Pasta/Noodles; Fish; Boil/Simmer; Make It Tonight;
Source
Canadian Living Magazine: May 2005
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