Description
A quick and delicious pasta dish made with canned salmon, perfect for a weeknight meal.
Ingredients
Scale
- 8 ounces pasta (spaghetti or penne)
- 1 can (14.75 ounces) canned salmon, drained and flaked
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup cherry tomatoes, halved
- 1 cup fresh spinach
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice
- 1/4 cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using) and sauté for about 1 minute until fragrant.
- Add the cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften.
- Stir in the fresh spinach, salt, and black pepper, cooking until the spinach wilts, about 2 minutes.
- Add the drained canned salmon and the cooked pasta to the skillet. Toss everything together, adding reserved pasta water a little at a time until the desired consistency is reached.
- Drizzle with lemon juice and sprinkle with Parmesan cheese. Toss again to combine.
- Serve immediately, garnished with fresh parsley.
Notes
- For added flavor, consider mixing in capers or olives when adding the salmon.
- Substitute the spinach with kale or arugula for a different green, or add in some diced bell peppers for extra crunch.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 50mg