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Salmon and Spinach Conchiglie

Quick and easy does not have to mean plain and boring. Quite the reverse is true with regard to this recipe, because pasta shells are combined with salmon and spinach, as well as a touch of cream, and the result is something special, not lacking in anything, and something that looks as attractive as it tastes. A lot of similar recipes call for garlic, chilies, capers, mushrooms, and other ingredients, but this one is a lot more basic, relying on simply the salmon, spinach and cream for the flavor.

Making it is simple, and this is a dish where you can have the pasta simmering away in one pot while you are stirring the sauce in another. The sauce is made with salmon, spinach and cream. Fresh salmon is best, and you just need to chop a salmon filet into cubes, but use canned salmon if that is all you have. Fresh salmon and fresh spinach are much better than their canned or frozen equivalents, so adhere to the saying ‘fresh is best’ if you want the best flavor!

A touch of parmesan is all you need to finish the dish off. Again, it is best to use fresh parmesan instead of the pre-grated kind, and you can either grate it or slice off some parmesan curls, as you prefer. If you also want to add mushroom slices, you can sauté those in the oil for a few minutes before adding the spinach and fish, but that is your choice. If you usually throw a lot of ingredients into your pasta recipes it might be nice to make this one just as it is, and enjoy the more basic ingredient combination as a change of pace.

6-Ingredient Salmon Spinach Pasta
Summary: Needing only 6 ingredients, as well as a touch of salt and black pepper, this recipe is easy and gorgeous too, blending salmon and spinach perfectly with cream and pasta.
Author:
Cuisine: Italian
Recipe type: Pasta
Serves: 6
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 12 oz uncooked conchiglie (shell-shaped pasta)
  • 7 oz diced salmon filet
  • 2 tablespoons heavy cream
  • 10½ oz chopped fresh spinach
  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons freshly grated parmesan
  • Salt and black pepper, to taste
Instructions
  1. Heat the olive oil in a skillet.
  2. Add the spinach and salmon.
  3. Cook for a few minutes, until the spinach has wilted and the fish is cooked.
  4. Stir in the cream and take the pan off the heat.
  5. Bring a pot of salted water to a boil.
  6. Cook the pasta until it is al dente.
  7. Drain it and toss it with the sauce.
  8. Grind in some salt and black pepper to taste.
  9. Return the pan to the heat and cook it for 2 minutes.
  10. Sprinkle with parmesan and serve right away.

Photo Description:

This recipe shows you how to combine just a few ingredients to make something spectacular. As well as the pasta, cream, spinach and salmon, you only need parmesan and a touch of extra-virgin olive oil to make this wonderful dish. Feel free to include garlic and/or mushrooms if you like, but make it just as it is if you want a simpler, more rustic finish. Fresh salmon, fresh spinach and fresh parmesan cheese will ensure a fantastic result, and this recipe is easy enough for even a beginner to master. Get ready for this incredible flavor sensation!

 


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Christine Szalay-Kudra


Hi I'm Christine, and I am happy you are visiting. Food is a large part of our family's lives, and we love to try new dishes, especially Italian food which offers so much freshness and flavor, whether you are making a classic Italian dish like lasagna or pizza, or experimenting with new appetizers, entrées or desserts from Italy.


Even if you are brand new to this cuisine, you will be able to find all kinds of tempting recipes here. I have been collecting classic Italian recipes, all conveniently in one place, along with unusual recipes from Italy plus some dishes inspired by Italian cuisine.


When the weather is cold, a baked pasta dish or juicy pork or veal recipe might be ideal. During the summer months, an Italian salad might be your dish of choice. We have vegetarian recipes, Italian soups, and even tips on how to work with Italian ingredients for the best results, whether you are making lasagna, gnocchi or an Italian casserole

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Thanks for visiting.


Christine

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