½ cup olive oil
1 medium yellow onion sliced thin, about an ⅛ inch thick
1 red, orange bell pepper, sliced into inch long ⅛-¼” strips
1 medium tomato ½” dice, for about a ½ cup
1 Yellow squash cut in half then sliced ⅛” so you get half moons, 1cup. Zucchini works also but
I like the color yellow in this dish.
1/3 # sugar snap peas. Pinch the stem and strip the fiber from the length of the pea.
Smoked Trout-8oz, shredded. You can use any smoked white fleshed fish in this dish. Salmon is
okay but a little overpowering for this dish.
½ cup approximately dry white wine
½ lemon
Italian parsley, about a ¼ cup chopped lightly
1# Fusilli pasta
Heat olive oil in a thick bottomed pan over medium heat, add onion and stir until it starts to color. This should take about 3 minutes. Add about a cup of water and allow the onions to slowly cook down so that they get nice and caramelized. You want the sweet as it compliments the smoke from the trout. At this point add the rest of the vegetables and trout. With heat medium to medium high, stir the contents and add the white wine to deglaze the pan, salt and pepper to taste. Have your pasta cooking while you are doing the above so that it is done about the time you add the wine. Drain the pasta and retain about a cup of the cooking liquid. Toss the pasta over medium heat with the veg and trout mixture, the reserved pasta liquid and the juice of the half lemon until the pasta is coated, about a minute. Sprinkle with the parsley and serve.
This is not a saucy pasta but shouldn’t be totally dry either. You can add red pepper flakes if you like when you add the pasta to give it a little heat.
John Burkhard HIOC