Chef Wendell's Quick Salmon Penne

FLUFFSTER's Note:

Another recipe from Isaac Hayes's cookbook called "Cooking with Heart and Soul," finds a place in my cookbook and on my table. See how ginger finds a home in this recipe, as well as red onions. Great recipe.

• Total Time: 35 mins
• Prep Time: 20 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 (8 ounce) package penne pasta
• 1 tablespoon olive oil
• 1/2 red onion, thinly sliced
• 1 garlic clove, minced
• 1 teaspoon fresh gingerroot, shredded
• 1/4 cup soymilk or 1/4 cup heavy cream
• 1 cup spinach leaves, cleaned
• 1 pinch white pepper
• 8 ounces smoked salmon
• 1 teaspoon parsley, chopped
• 1/2 cup freshly grated parmesan cheese

Directions:

1. Cook the penne according to package directions, or until al dente. Drain in a colander and keep warm.
2. In a large skillet, heat the oil over medium-high heat.
3. Add the onion, garlic, and ginger and saute about 3 minutes.
4. Add the soy milk and heat to boiling, stirring.
5. Add the pasta, spinach leaves, and pepper and toss to coat.
6. Add the salmon to the pasta mixture and pull it apart into thin pieces using 2 forks.
7. Serve sprinkled with the parsley and Parmesan cheese.