Seared Trout & Creamy Tuscan Linguine
with Spinach & Roma Tomato
- Milk
- Fish
- Wheat
Crispy-skinned trout is seared until golden, then set atop silky linguine tossed in a creamy Tuscan sauce of Roma tomato, wilted spinach, and a warm blend of Italian spices. Scallion whites build an aromatic base for the sauce, while a splash of starchy pasta water helps it cling to every strand. Finished with fresh scallion greens, this dish is comfort with a sun-drenched Italian accent.
Ingredients
1 unit
Veggie Stock Concentrate
2.5 ounce
Spinach
4 ounce
Cream Sauce Base
(Contains: Milk)
10 ounce
Steelhead Trout
(Contains: Fish)
6 ounce
Linguine Pasta
(Contains: Wheat)
1 unit
Tomato
2 unit
Scallions
½ tablespoon
Tuscan Heat Spice
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Bring a large pot of salted water to a boil. Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Dice tomato into ½-inch pieces.
Once water is boiling, add linguine to pot. Cook, stirring occasionally, until al dente, 9-11 minutes.
Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.
Pat trout* dry with paper towels and season all over with salt and pepper.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium heat. Add trout, skin sides down, and cook until skin is crispy, 5-6 minutes. Flip and cook until opaque and cooked through, 4-6 minutes more.
Turn off heat; transfer to a plate and tent with foil to keep warm until ready to serve. Wipe out pan.
Heat a drizzle of oil in pan used for salmon over medium heat. Add scallion whites; cook, stirring, until fragrant, 30-60 seconds.
Add tomato, stock concentrate, cream sauce base, half the Tuscan Heat Spice, ⅓ cup reserved pasta cooking water, and a pinch of salt and pepper (all the Tuscan Heat Spice and ⅔ cup reserved pasta cooking water for 4 servings). Cook, stirring occasionally, until sauce has thickened, 2-4 minutes. Remove pan from heat.
Add spinach to pan with sauce; stir until just wilted. Add drained pasta and 1 TBSP butter (2 TBSP for 4 servings); toss until pasta is coated and butter has melted. (TIP: If needed, stir in more reserved pasta cooking water a splash at a time until pasta is thoroughly coated in sauce.) Taste and season with salt and pepper.
Divide pasta between bowls. Top with trout and garnish with scallion greens. Serve.
Customer reviews
Review summary
Updated on Apr 2026- Suggestions: Try using the Tuscan Heat Spice directly on the trout for extra flavor.
