Salmon with pasta, red pepper, and spinach

Our friends gifted us with some beautiful salmon.  It was lightly smoked and delicious, and it worked out wonderfully in this pasta dish.  Although we used smoked salmon, feel free to use what you have…a couple of cooked salmon fillets or a salmon steak will work perfectly.

Salmon with pasta, red pepper, and spinach

2 cups dry pasta

water for cooking the pasta

2 tablespoons olive oil

1 red pepper, seeds and ribs removed, and cut into 2-inch pieces

3 cloves garlic, minced

2 teaspoons Herbs de Provence

1/2 teaspoon red pepper flakes

2 cups cooked salmon, in large pieces

1 handful fresh spinach

1/4 cup freshly grated Parmesan cheese

Cook the pasta in water, according to package directions.  Drain and set aside.

Pour the olive oil into a large cast iron pan.  Add the red pepper pieces, and saute over medium heat for about 30 seconds.  Stir in the garlic, and saute 15 seconds longer.  Add the drained cooked pasta, and cook, stirring gently, for about a minute until the pasta is heated through.  Stir in the Herbs de Provence and the red pepper flakes.  Gently stir in the salmon and spinach, and cook over low heat until the salmon is heated through, and the spinach is wilted.  Sprinkle with the grated Parmesan cheese, and serve.  Serves 3.

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