Ingredients:
8 ounces dried linguine
8 ounces smoked salmon ( my favorite is alder smoked salmon from Trader Joe’s. ( DO NOT USE LOX STYLE smoked salmon))
2 tablespoons olive oil
2 large shallots, minced
1 clove garlic, crushed
8 ounces mushrooms, sliced
2 large roma tomatoes, diced
1 (6 ounce) packages organic baby spinach leaves, divided
2 cups chicken broth ( or more)
fresh ground pepper
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.
Servings: 4
Time preparation: 5 min.
Time total: 20 min.