We were gifted with a couple of pint jars of canned salmon, so were inspired to look for a new recipe – something with pasta in it. This one pleasantly surprised me. It doesn’t call for a sauce (as in alfredo sauce) and yet it was plenty *saucy.* It’s quick to fix – ready in 20 minutes.
I did make some variations from the original recipe – added spinach, fresh dill, and more garlic. Oh, and a bit of cheese on top. Two thumbs up from hubby, which is all that matters.
6-7 oz whole grain linguine
2 Tbsp Earth Balance Buttery Spread
6 garlic cloves, chopped fine
5-6 oz fresh baby spinach (2 large handfuls), chopped
1 pint jar (or 1 14.75-oz can) salmon – drained and with bones and skin removed
3/4 cup chicken broth
1/2 tsp salt
2-3 Tbsp chopped fresh dill
1. Cook linguine according to package directions.
2. Meanwhile, in a large skillet, brown garlic in buttery spread for 2-3 minutes.
3. Stir in spinach and cook until wilted – about 4-5 minutes.
4. Stir in salmon, broth, salt and dill. Cook until heated through.
5. Drain linguine; add to the salmon mixture and toss to coat.
6. Stir in 1/4 – 1/2 cup grated cheese. You can also add a small amount of grated cheese to each individual serving.
Makes 4 hearty servings.