Spinach Leaves Pasta with Salmon and Courgettes
Looking for a quick and easy pasta recipe to make on a week night?
We’ve got the perfect one for you. It uses fresh ingredients, and it’s the kind of recipe you can throw together in one pot and one bowl.
Here it comes.
Ingredients For 2 to 3 people (depending on how hungry you are)
- 400 gr Belmorso Spinach Olive Leaves
- 10 small cherry tomatoes
- 1 clove garlic
- Belmorso Extra Virgin Olive Oil 1 lt
- 150 gr smoked salmon or fresh
- 2 small green courgettes
- 200 gr cream cheese like Philadelphia (or ricotta, or feta)
Let’s Make It
- Sauté your cherry tomatoes in a pan with garlic and olive oil. Feel free to cut them in half, or keep them whole.
- Next, add the smoked or fresh salmon into small pieces.
- Finally, add the chopped courgettes. The earlier you add them in, the more they will cook. To retain their crunch, add them towards the end.
- Let the ingredients in the pan cook for 10 to 15 minutes.
- In the meantime, you can boil the water for your pasta and season it with plenty of salt.
- Once your pasta has finished cooking, drain it, keeping some pasta water aside.
- You can add the pasta directly to your plates, and then top with the sauteed ingredients, and distribute the cream cheese into small dollops.
- Alternatively, you can mix everything in the pot with a little pasta water. In this case, add the pasta, the sauteed ingredients, and the cream cheese in the same pot. Then, add some pasta water and mix over low heat, until the cream cheese has melted.
- Serve with your choice of seasoning and herbs, and extra drizzle of evoo.
More Creamy Pastas On The Blog
If you like creamy pastas, check out these other recipes on the blog.
Fusilloni with Cream of Fontina, Artichokes & Speck