Fettuccine with smoked trout and parmesan

Ingredients

• 600 g large zucchini (2 large zucchinis)
• 2 cloves garlic
• 1 red pepper
• 400 g whole wheat fettuccine
• Salt
• 4 tbsp olive oil
• 150 g cream cheese (30% fat in the tub)
• 50 ml milk
• Pepper
• 50 g parmesan (1 piece; 30% fat in the tub)
• 200 g smoked trout fillet

Instructions

1. 1.

   Clean, wash, halve zucchini and cut into long strips. Peel and chop garlic. Halve pepper lengthwise, remove seeds, wash and finely dice.

2. 2.

   Cook pasta according to package instructions in plenty of boiling salted water until al dente. Drain in a colander and let drain.

3. 3.

   While pasta cooks, grate parmesan and tear trout fillet into bite-sized pieces. Heat olive oil in a large pan. Sauté garlic, pepper, and zucchini for about 3–4 minutes over medium heat. Add cream cheese and milk, stirring to a smooth sauce. Season with salt and pepper.

4. 4.

   Add drained pasta to the pan, mix well, season with salt and pepper, and serve in deep bowls. Sprinkle parmesan and trout pieces over the pasta.