- Prep time 30 minutes
- Total time 30 minutes
- Portion size 5 servings
Ingredients
Method
In large saucepan of boiling salted water, cook rigatoni until al dente, 8 to 10 minutes. Add broccoli 5 minutes before end of cooking time. Reserving 1/2 cup cooking liquid, drain pasta and broccoli.
Meanwhile, in skillet, heat oil over medium-high heat. Add trout and cook for 2 minutes. Add shallot and cook, stirring constantly, about 3 minutes. Add cream, heat for 1 minute; season with salt and pepper. Return pasta and broccoli to saucepan.
Add cream mixture, Parmesan, dill, almonds, lemon zest and juice, and reserved cooking liquid. Mix gently to coat well. Sprinkle with additional Parmesan and dill, if desired.
Nutritional facts PER SERVING: about
- Iron 3.4 mg
- Fibre 4 g
- Sodium 250 mg
- Sugars 4 g
- Protein 30 g
- Calories 565
- Total fat 21 g
- Cholesterol 75 mg
- Saturated fat 7 g
- Total carbohydrate 64 g
