Ribbon pasta in salmon and spinach sauce

Ingredients for 3 servings:

• 500 g pasta (durum wheat egg pasta)
• 1 zucchini
• 300 g leaf spinach, (creamed), frozen
• 150 g salmon, cooked and smoked
• 100 ml sour cream
• 1 cube of parsley – garlic
• 1 splash of milk, fresh (as needed)
• salt and pepper
• 2 m.-sized onion(s)
• Nutmeg, ground

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

First, dice the onions into small cubes, then fry them in a little olive oil until translucent. Add the grated zucchini and stir. Stir-fry for about 5 minutes. Meanwhile, cook the pasta. Add the thawed spinach and wait until it’s completely thawed; then mix everything well. Stir in the parsley and garlic cubes (or parsley and a little garlic). Add the milk and sour cream and stir in. Cut the salmon (both cooked and smoked are very expensive, so “just” smoked salmon will probably work) into small pieces and stir into the sauce. Season to taste (a bit of white wine?). Don’t cook the dish for too long, otherwise the fish will spoil! Enjoy!