Smoked Salmon Pasta with Lemon Cream

Ingredients

• 8 ounces of linguine or fettuccine
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 tablespoon lemon zest
• 2 tablespoons freshly squeezed lemon juice
• Salt and pepper to taste
• 4 ounces smoked salmon, sliced
• 1 cup baby spinach or arugula
• Fresh dill or chives for garnishing

Instructions

1. In a large pot, bring salted water to a boil.
2. Add the linguine or fettuccine to the boiling water and cook according to package instructions until al dente, about 8-10 minutes.
3. While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
4. Pour in the heavy cream to the skillet with garlic, stirring to combine. Bring to a gentle simmer and cook for 2-3 minutes, allowing it to thicken slightly.
5. Stir in the lemon zest and lemon juice. Season with salt and pepper to taste, and let the sauce simmer for an additional minute.
6. Once the pasta is cooked, reserve ½ cup of pasta water, then drain the pasta. Add the drained pasta to the skillet with the lemon cream sauce, tossing to coat thoroughly.
7. Gently fold in the smoked salmon and baby spinach, allowing the spinach to wilt slightly from the heat of the pasta.
8. Remove from heat and garnish with fresh dill or chives. Serve immediately.

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