Description
A creamy, flavorful pasta dish combining the richness of smoked salmon with spinach and zesty lemon, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 cup cream (half and half or full fat)
- 1/2 cup crème fraîche
- 3 handfuls fresh spinach (large leaves or baby spinach)
- 1 lemon (zest of)
- 1/2 cup lemon juice
- 1/2 teaspoon black pepper
- 2/3 lb hot smoked salmon (chopped; or cold smoked salmon)
- 1/2 lb fresh tagliatelle or dried pasta (cooked 1 minute less than package instruction in heavily salted water)
- 1/2 cup pasta water
Instructions
- Heat cream and crème fraîche in a large skillet over medium-high heat until it just begins to steam but doesn’t boil. Stir often to prevent sticking.
- Add the spinach to the skillet and cook until it wilts down, stirring frequently.
- Pour in half of the lemon juice, mix well, and let it simmer for 1 minute.
- Add the remaining lemon juice, lemon zest, and black pepper. Adjust seasoning, then let it simmer for an additional 2 minutes.
- Gently fold in the smoked salmon and let it simmer for just 1 minute.
- Toss in the cooked pasta along with 1/2 cup of pasta water. Mix thoroughly and cook for 2 more minutes.
Notes
For a silkier sauce, warm the cream mixture gently to avoid boiling. Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 50mg