2 good sized green Zucchini – sliced into long thin 'Linguine' strips using a sharp knife or, preferably, on a Mandolin
1/2 Butternut Squash, peeled, and sliced into long thin 'Linguine' strips
1 shallot fine diced
3 Cloves fresh garlic chopped or pressed
Fresh grated Parmesan cheese
1/2 lb Fresh asparagus trimmed
2 Roma Tomatoes, cored, seeded and small diced – “concasse” style
1 cup Baby Spinach washed and dried
Olive oil
Kosher salt and fresh cracked black pepper
HERE’S HOW:
Preheat a large non-stick fry pan with olive oil until hot; add zucchini, butternut squash, asparagus, garlic, and shallots. Sauté for 3-4 minutes or until vegetables are aromatic. Add Milford Bay Smoked Trout, tomato concasse, and baby spinach. Sauté another 2 minutes, add kosher salt and fresh cracked black pepper to taste.
Top with fresh grated parmesan, and enjoy. Serves 2-4.
As an option, add a handful of your favourite cooked Pasta at the same time as you add the Milford Bay Smoked Trout.
