Pasta With Salmon and Spinach |
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Prep Time: 10 Minutes Cook Time: 11 Minutes |
Ready In: 21 Minutes Servings: 4 |
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Found this in one of my old editions of Woman's Day Ingredients:
1 (10 ounce) bag prewashed spinach, tough stems removed, leaves coarsely chopped |
1 (12 ounce) box mafalda pasta or 1 (12 ounce) box any kind pasta |
2 teaspoons olive oil |
2 tablespoons minced garlic |
1 (15 ounce) can diced tomatoes |
1 (14 1/2 ounce) can chicken broth |
2 lemons |
1 lb fresh salmon fillet, skin and bones removed, cut in paper-thin slivers |
1/4 cup shaved parmesan cheese, for garnishing |
Directions:
1. Set a colander in kitchen sink and put spinach in colander.
2. Cook pasta in a large pot of lightly boiling water, stirring occasionally, 9 to 11 minutes or until firm-tender.
3. Meanwhile, heat oil in a large-skillet over medium-high heat until hot, but not smoking. Add garlic and saute 1 minute.
4. Add tomatoes and broth.
5. Bring to a boil, reduce heat, cover and simmer 5 minutes for flavours to blend.
6. As pasta and sauce cook, grate peel from lemons and squeeze out 3 tbsp juice.
7. Drain pasta in colander with the spinach. Return pasta and spinach to pot, add sauce and toss to mix and coat.
8. Add salmon and lemon peel and juice; toss again.
9. Serve immediately in pasta or soup bowl.
10. Top with the Parmesan cheese.
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