Lemony Smoked Trout and Spinach Pasta

Wash your hands and clean the work surface. Rinse the zucchini, lemon and parsley under running water, removing any damaged areas, and dry them. Rinse and dry the spinach unless labeled prewashed. Trim the zucchini and cut it into 1/4-inch-thick half-moons. Chop the parsley, finely grate 2 teaspoons lemon zest, and squeeze 3 tablespoons lemon juice.

Drain the trout, remove any skin and visible bones, and use a fork to separate it into large flakes. Keep it refrigerated until the pasta is nearly ready.

Bring the 3 quarts water to a boil in the large pot. Add 1 1/2 teaspoons salt and the pasta. Cook according to the package timing until al dente. Before draining, scoop out 1 cup of pasta cooking water and set it aside. Drain the pasta without rinsing.

While the pasta cooks, heat 2 tablespoons olive oil in the skillet over medium-high heat. Add the zucchini and the remaining 1/2 teaspoon salt. Sauté for 6–8 minutes, turning occasionally, until lightly golden and tender but not mushy.

Reduce the heat to medium. Sprinkle the garlic powder and black pepper over the zucchini and stir for about 15 seconds. Add the spinach and cook, turning gently, for 1–2 minutes, just until wilted.

Remove the skillet from the heat. Add the lemon juice and the remaining 1 tablespoon olive oil, then toss gently until glossy. If the pasta looks dry, add reserved pasta water 1 tablespoon at a time, using no more than the remaining 1/2 cup, until lightly coated rather than soupy.

Add the trout, lemon zest and all the parsley. Fold gently with the broad spoon just until distributed and warmed by the pasta; avoid vigorous stirring so the flakes stay intact. Divide the complete dish evenly among four bowls and serve immediately.