Pasta w/ salmon-spinach cream sauce

6 Servings

Ingredients

Quantity Ingredient
1 pounds Curly style pasta
2 cups Heavy cream
1½ cup To 2 cups fresh salmon poached, remove skin & bones, gently flaked OR
1 1-lb can high quality salmon skin and bones removed, gently flaked
⅓ cup Fresh dill; trimmed and chopped
¼ cup Butter
10 ounces Pkg chopped froz. spinach
½ teaspoon Salt or to taste
1½ tablespoon Balsamic vinegar
3 tablespoons Fresh grated Parmesan cheese
Pinch of nutmeg

Directions

Cook spinach until almost done. Drain completely, toss with balsamic vinegar and set aside. Melt butter in heavy medium saucepan. Add cream, pinch of nutmeg, and bring to a gentle simmer. Simmer until reduced by about ⅓. Meanwhile cook pasta to al dente. Add salmon, dill, and spinach to cream and bring to a simmer until heated through. Add Parmesan cheese and stir until melted. Salt to taste.

Drain pasta into large plate and pour sauce over. Toss and serve immediately

From the MM database of Judi M. Phelps. jphelps@... or jphelps@...

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