A garlic cream sauce with spinach. Of course, if your not a spinach lover, try some boiled asparagus or even peas.
This cream sauce is versatile and goes great with many vegetables. Don't be shy to substitute your favorite. This is a perfect way to also use up that leftover salmon any way it's seasoned!
8 ounces penne pasta cooked al dente and drained saving 1/4 cup oz grilled salmon seasoned with salt, pepper, or with any flavoring your like
butter
olive oil
pasta water
4 oz grilled salmon seasoned with salt, pepper or with any flavoring your like
1 package fresh spinach leaves
1 1/2 cups half and half or heavy cream
1/4 cup Romano and Parmesan blended cheeses and more for pasta
salt, pepper to taste
2 crushed garlic cloves
Bake salmon for 15 minutes or until it flakes easily then cut into chunks set aside
Boil pasta, drain saving 1/4 cup of pasta water. Add pasta back to the pot.
Add the pasta water, 2 tablespoons olive oil, 1 tablespoon butter, 1/4 teaspoon garlic powder, salt, and pepper to taste, and a few tablespoons of grating cheese, toss all together, and set aside to keep warm.
In the meantime, while the pasta is cooking saute the spinach.
Saute spinach in 2 tablespoon oil, 1 teaspoon minced garlic, salt, and pepper ( you can add a dash of cayenne pepper) saute until wilted and soft around 6 minutes set aside.
Make the cream sauce in a small saucepan.
Heat the half and half or heavy cream, bring to a slow boil.
Add the 1/4 cup grated cheese, the garlic cloves, and 2 tablespoons of butter.
Simmer for around 6 minutes. Pour over cooked penne pasta in a large pasta bowl. Toss with small chunks of salmon and the sauteed spinach.
