Total Time: 30 minutes
Tagliatelle salmon spinach ricotta is a very healthy pasta recipe, with spinach rich in vitamins and salmon rich also in proteins and omega-3 fats.
Ingredients for 4 people:
- 3/4 pound tagliatelle
- 4 tablespoons olive oil
- 2 cloves of garlic
- 1 pound fresh spinach chopped
- 12 ounces fresh or smoked salmon in bite size
- 4 ounces ricotta
- salt and pepper
In a large pan on low heat color lightly garlic and discard it. Add spinach, raise heat and toss to cook evenly, one to two minutes. Add salmon and, If smoked heat for about a minute. If using fresh salmon, have it cooked first. Add salt.
On low heat add ricotta, some water from the pasta and heat a few seconds to reach a creamy mixture.
Pour cooked and drained pasta into pan. Mix thoroughly to blend, turn heat off and serve.
Note: no need to boil or steam spinach ahead, as they will cook very quickly; only make sure they are dry and oil is not too hot when adding them to pan to avoid splashing. You may have to cook in two batches as for the large volume. When cooked they reduce to little.
Better if you dilute ricotta with some pasta water before adding to spinach and salmon. See to synchronize so that pasta and the creamy mixture are ready about same time.
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