Salmon in its own juice is a raw material that can be prepared in many ways in the kitchen. Today, we bet on the proven combination with spinach, pasta and parmesan cheese and the result could not have been better. Try it and you will understand.
We will need:
- 180 g pasta (linguine, spaghetti, tagliatelle)
- 2 cans of salmon in brine
- 150 ml pasta water
- 120 g baby spinach
- 20 g Parmesan cheese
- 4 cloves of garlic
- 1 tablespoon of olive oil
- zest and juice of one lemon
- ground pepper to taste
- salt to taste
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Preparation:
Let’s start by preparing pasta, which we’ll boil in salted water until it is al dente. While the pasta is cooking, sauté finely chopped garlic in the olive oil in a large pan. Add the pieces of salmon (drained beforehand), finely grated lemon zest, and briefly cook. Then add the pasta, grated Parmesan, lemon juice, and a bit of pasta water. Mix everything thoroughly. Finally, add the baby spinach and let it wilt for 1–2 minutes.
Season with salt and pepper as needed and serve.
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| Energy value | 612 kcal |
| Protein | 36 g |
| Carbohydrates | 64 g |
| Fats | 22 g |
| Fibre | 7 g |
If you love creamy pasta and are looking for a recipe with a balanced ratio of macronutrients, then you will love this treat.
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