NATEX 30 Minute Tagaliatelle with Salmon & Spinach

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May 15, 2017

Ingredients

2 Tablespoons olive oil

1 Small red onion, cut in small cubes

500g Fresh spinach, washed and chopped [Alternative: Frozen Whole Leaf Spinach (about 5 cubes)]

125g Graved Salmon, cut into very thin slices (Alternative: Fresh or Smoked Salmon)

2 Tablespoons crème fraiche or cream cheese with herbs

Salt, pepper and nutmeg to taste

3 Bundles Tagliatelle pasta - green or white

Directions

1Boil Tagliatelle al dente, set aside.

2In large non-stick skillet heat oil, sauté onion for 1-2 minutes.

3Add fresh spinach and sauté until just wilted.

4Remove from skillet and set aside.

5Add salmon to skillet and gently stir fry about 1 minute until cooked.

6Combine with spinach, add crème fraiche or cream cheese.

7Season to taste.

8Add Tagliatelle and stir until blended.

9Serve with a glass of chilled white wine such as Laroche Chardonnay

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