Ingredients
- 1 lb short bite size pasta (ziti, penne, etc) – save 1/2 c. pasta water (I use gluten free)
- 1 lb salmon filet
- 1 onion, chopped
- 1 Tbsp. minced garlic
- 1 bag (about 4 handfuls) fresh spinach leaves
- 2 yellow zucchini, trimmed and sliced into quarters
- 1 cup frozen peas
- 8 oz. block cream cheese ( I use Greek Yogurt cream cheese)
- 1/2 cup lemon juice
- 2 tsp. salt
- 1 tsp pepper
Directions:
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Heat a pan to medium high heat lightly coated with cooking spray. Salt and pepper each side of the salmon and add it to the pan.
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Cook salmon for 3 minutes each side. Remove from pan and set aside.
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Prepare the pasta according to the instructions on the box, drain and reserve 1/2 cup of cooking water.
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Return the pan to medium heat. Add 1 Tbsp. olive oil to the pan. Add onion, garlic, zucchini and the spinach leaves. Season with salt and pepper. Saute until spinach is wilted and zucchini is browned.
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Add the peas, cream cheese, reserved cooking water, and lemon juice to the pan. Stir until combined.
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Combine the spinach mixture with the pasta and salmon adding 1 tsp. salt and 1/2 tsp pepper. Gently mix everything together allowing for the salmon to break apart into bit size chunks.
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Add any additional salt, pepper and lemon juice to taste and enjoy.