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@...