Angel hair pasta with smoked trout, rocket, chilli and lemon

Angel hair pasta with smoked trout, rocket, chilli and lemon

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  • 0:15 Cook
  • 6 Servings
  • Capable cooks

Seafood and pasta is a wonderful combination, and this one-pot wonder is no exception.

Featured in
Pasta recipes, Nutrition information


  • 60ml (1/4 cup) fresh lemon juice
  • 60ml (1/4 cup) olive oil
  • 1/2 teaspoon dried chilli flakes
  • 2 garlic cloves, crushed
  • 500g dried angel-hair pasta
  • 1 tablespoon finely grated lemon rind
  • 2 bunches rocket, ends trimmed, washed, dried, thinly shredded
  • 2 x 150g pkts smoked trout portions, skin removed, flaked
  • 1/4 cup chopped fresh continental parsley
  • Chopped fresh continental parsley, extra, to serve


  • Step 1
    Whisk together the lemon juice, oil, chilli and garlic in a small bowl.
  • Step 2
    Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Add the lemon rind in the last 1 minute of cooking. Drain. Return to the pan.
  • Step 3
    Add the lemon juice mixture, rocket, trout and parsley to the pasta and toss to combine. Season with salt and pepper. Divide among serving bowls and sprinkle with extra parsley to serve.


  • 2000 kj


  • 15g

    Fat Total

  • 2.5g

    Saturated Fat

  • 5.5g


  • 22g


  • 61g

    Carbs (total)

All nutrition values are per serve


You can prepare this recipe to the end of step 1 up to 1 hour ahead. Cover and store in the fridge. Continue from step 2 up to 15 minutes before serving.

  • Author: Chrissy Freer
  • Image credit: Sue Ferris
  • Publication: Australian Good Taste



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