Spaghetti with Ricotta, Smoked Tasmanian Ocean Trout, Zucchini and Peas

This deliciously creamy pasta dish is lovely with a fresh green salad.  It is surprisingly light and goes well with a crisp cold Riesling…


200gms Smoked Tasmanian Ocean Trout, chopped

Tbsp Bertolli Light Olive Oil

1 Garlic clove crushed

250gms zucchini, roughly chopped

150gms Ricotta cheese

2 tbsp sour cream

400gms Barilla Spaghetti #5

250gms peas (frozen or fresh)

1⁄4 cup fresh mint leaves, roughly chopped


Heat oil in frypan & cook garlic & zucchini over gentle heat for 4-5mins until lightly browned.

Cook the pasta in a large saucepan of salted boiling water for 8mins or until al dente.

Stir in the peas & cook for 1 minute

Drain & return to saucepan.

Stir in ricotta, sour cream, Ocean Trout, zucchini & garlic.

Season well & stir in chopped fresh mint.

Heat over gentle heat for 1-2mins.

Mix well & serve immediately.

Bon Appetit!


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