One-pot pasta with smoked salmon and spinach

One-pot pasta with smoked salmon and spinach

INGREDIENTS
12 oz of tagliatelle
1/2 red onion cut into thin strips
2 garlic cloves, finely chopped
2 tablespoons of lemon juice
4 oz. Diced cream cheese
4 cups reduced-salt chicken broth
1 packet of young spinach leaves (142 g)
5 oz smoked salmon cut into strips
1 teaspoon of grated lemon zest
2 teaspoons chopped dill
salt and pepper

PREPARATION
1. Place the pasta in a large skillet. Add the onion, garlic, lemon juice and cream cheese. Pour the broth. Bring to a boil, reduce to medium heat and cook, stirring occasionally, for 10 minutes or until pasta is almost al dente. Add the spinach and salmon, and mix gently. Cook until the spinach has softened and the broth has almost been absorbed. Add lemon zest and dill. Season with salt, pepper and mix. If the sauce is too thick, add water, 2 tbsp. to tab (30 ml) at a time.

A good thing
Practical tagliatelle: as they are rolled in a nest, they fit easily into a skillet. We can also opt for long and thin pasta, cut in half.