15 minutes 
20 minutes 
Serves 4Cajun Spiced Trout with Garlicky Chard Penne Rigate Pasta
Looking to add more fish to your weekly meals? This Cajun-spiced trout pasta is a flavour-packed solution. Tossed with garlicky Swiss chard and penne, it’s a simple, satisfying dish that brings bold seasoning and wholesome ingredients together in under an hour—perfect for busy weeknights.
Ingredients
- 2 cups (500 mL) Italpasta Penne Rigate
- 4 Rainbow Trout Fillets, 6 oz / 170 g each
- 3 tbsp (45 mL) extra virgin olive oil, divided
- 2 tsp (30 mL) Cajun seasoning
- 1 small bunch Swiss Chard, leaves chopped and woody stems discarded (about 8 cups (2L) chopped)
- 5 cloves garlic, thinly sliced
- 1/4 tsp (1 mL) each salt and pepper
- 2 tbsp (30 mL) lime juice
- 1/2 cup chopped green onion
- Lime wedges
Instructions
- Preheat oven to 425°F (220°C).
- Cook pasta according to package directions. Drain, reserving 1/4 cup (60 mL) cooking liquid. Set aside.
- Brush trout fillets evenly with 1 tbsp (15 mL) olive oil and sprinkle evenly with Cajun seasoning (1 ½ tsp (7 mL) per piece of fish).
- Place trout on a parchment paper–lined baking sheet, and bake for about 10 minutes until cooked through.
- Heat remaining 2 tbsp (30 mL) oil in a large skillet over medium heat. Cook Swiss chard, garlic, salt and pepper for about 3 to 5 minutes or until greens are wilted.
- Toss reserved pasta with Swiss chard mixture, reserved cooking liquid and lime juice until evenly combined.
- Divide pasta evenly between 4 plates. Top with trout and sprinkle evenly with green onions. Serve with lime wedges.
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Tips
● Use salmon or tilapia instead of trout.
● Substitute kale, arugula or spinach for Swiss chard.
● Substitute kale, arugula or spinach for Swiss chard.
Nutritional Analysis
Calories: 490kcalCarbohydrates: 43gProtein: 36gFat: 20gSaturated Fat: 4gTrans Fat: 0gCholesterol: 80mgSodium: 670mgFiber: 3gSugar: 2g