Great Northwest Smoked Salmon Pasta

"A re-creation of a wonderful pasta dish I ate on Whidbey Island in Wash. State, this is fresh with tomatoes, mushrooms, and spinach."
 
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photo by yogiclarebear photo by yogiclarebear
photo by yogiclarebear
photo by yogiclarebear photo by yogiclarebear
Ready In:
20mins
Ingredients:
10
Serves:
4
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ingredients

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directions

  • Saute shallots and garlic in olive oil in a large skillet until soft.
  • Add mushrooms and tomatoes, saute for another 2 mins.
  • Add chicken broth and 3/4 of the spinach; gently simmer over low heat while pasta cooks.
  • Cook pasta a little less time than according to pkg directions.
  • Drain pasta and gently stir it into the sauce.
  • Simmer gently until pasta absorbs some of the sauce, and is cooked to your preference.
  • Crumble the salmon into chunks and gently stir it into the pasta.
  • Add more chicken broth if needed and heat through.
  • Serve on a bed of the reserved spinach and sprinkle with freshly ground pepper to taste.

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Reviews

  1. Yum! I used tofu Shirataki noodles in place of linguini, thus I did not use chicken broth. I also used more garlic than called for, because I *heart* garlic, and I added parmesan cheese. Everything else was as is, wonderful!
     
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Tweaks

  1. Yum! I used tofu Shirataki noodles in place of linguini, thus I did not use chicken broth. I also used more garlic than called for, because I *heart* garlic, and I added parmesan cheese. Everything else was as is, wonderful!
     

RECIPE SUBMITTED BY

An avid cook since I was a teenager, and a retired First-Grade teacher, my students and I used to cook twice a month in the classroom, coordinating what we prepared with our curriculum. I always snuck in mini- lessons on nutrition and manners at the same time. :) The children loved it, taking home recipes they made in class and asking their parents to make them again at home. THESE were no boring lessons on liquid and dry measurement! If you think about it, cooking is largely a combination of math, chemistry, and artistry. Fond memories of my students play a role in my cooking-life today. A giant, framed, black chalkboard graces one dining room wall, replete with the menu-of-the-day in manuscript handwriting and simple chalk drawings. Special joys in my life these days, (besides two outstanding grown children :), family, friends, and cooking) include gardening/landscaping, writing a book about teaching, music, discovering watercolors by local artists, and exploring my new island home, where bald eagles and Dungeness crabs are among my neighbors.
 
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