Prep 10 mins
Cook 11 mins
Found this in one of my old editions of Woman's Day
- 1 (10 ounce) bagprewashed spinach, tough stems removed, leaves coarsely chopped
- 1 (12 ounce) box mafalda pasta or 1 (12 ounce) boxany kind pasta
- 2 teaspoons olive oil
- 2 tablespoons minced garlic
- 1 (15 ounce) can diced tomatoes
- 1 (14 1/2 ounce) can chicken broth
- 2 lemons
- 1 lb fresh salmon fillet, skin and bones removed, cut in paper-thin slivers
- 1⁄4 cup shaved parmesan cheese, for garnishing
- Set a colander in kitchen sink and put spinach in colander.
- Cook pasta in a large pot of lightly boiling water, stirring occasionally, 9 to 11 minutes or until firm-tender.
- Meanwhile, heat oil in a large-skillet over medium-high heat until hot, but not smoking. Add garlic and saute 1 minute.
- Add tomatoes and broth.
- Bring to a boil, reduce heat, cover and simmer 5 minutes for flavours to blend.
- As pasta and sauce cook, grate peel from lemons and squeeze out 3 tbsp juice.
- Drain pasta in colander with the spinach. Return pasta and spinach to pot, add sauce and toss to mix and coat.
- Add salmon and lemon peel and juice; toss again.
- Serve immediately in pasta or soup bowl.
- Top with the Parmesan cheese.