Description
A quick and tasty pasta dish featuring canned salmon, fresh vegetables, and a light sauce.
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 cup cherry tomatoes, halved
- 1 cup spinach, fresh
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 tablespoons lemon juice
- ¼ cup grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside, reserving ½ cup of pasta water.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic 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 and cook until wilted, about 2 minutes.
- Add the flaked canned salmon, dried oregano, salt, and pepper. Gently mix to combine and heat through.
- Pour in the lemon juice and reserved pasta water, stirring to create a light sauce.
- Add the cooked pasta to the skillet and toss everything together until well combined.
- Serve warm, topped with grated Parmesan cheese and fresh parsley.
Notes
- For added flavor, consider adding a pinch of red pepper flakes for a bit of heat.
- 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 Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 40mg