Summary

Ingredients

• 200 g spinach leaves
• 1 shallot (s)
• 1 clove garlic
• 2 tablespoons oil
• 100 ml white wine
• 100 ml cream
• 300 ml broth
• 250 g pasta, e.., Bavette or Linuine
• 150 g smoked salmon
• 0.5 ½ lemon (s), zest it
• salt and pepper

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Instructions

1. Wash and dry the spinach leaves. Peel and finely dice shallot and garlic and sauté in a large saucepan with oil. Deglaze with the white wine. Stir in the cream and broth.
2. Break through the pasta 2-3 times and add. Bring the sauce to the boil and mix well with the pasta.
3. Put the spinach in the pot. Turn the heat down and cover everything and let it simmer for 6 - 8 minutes. The spinach gradually collapses and the pasta becomes softer. Therefore stir occasionally so that the liquid is always well distributed.
4. Roughly cut the salmon into strips and add about 2 minutes before the end. Season with lemon zest, salt and pepper.