Tested till perfect Penne with Smoked Trout and Asparagus
Penne With Smoked Trout and Asparagus
Photography by Joe Kim/TC Media

Penne with Smoked Trout and Asparagus

This simple combination of fresh vegetables and smoked fish makes a wonderful lunch or light supper, and the best part is that it's so easy to make.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2005

Recipe5 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Cook time 20 minutes
  • Portion size 4


  • 1 lb 1lbasparagus
  • 4 cups 4cupspenne pasta
  • 1 cup 1cupfrozen peas
  • 1 cup 1cupchopped smoked trout or salmon, (8 oz/250 g)
  • 1/4 cup 1/4cupminced fresh dill or parsley
  • 2 tbsp 2tbspextra-virgin olive oil
  • 2 tbsp 2tbspprepared horseradish
  • 1/4 cup 1/4cuplight sour cream or ricotta cheese
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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.

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Nutritional Information Per serving: about

cal 544 pro 31g total fat 13g sat. fat 3g
carb 74g fibre 6g chol 47mg sodium 1,772mg

% RDI:

calcium 7 iron 24 vit A 14 vit C 23
folate 120
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