Creamy Pasta with Salmon and Cheese

• 7 ounces, weight Pasta, Like Fusili
• 1 clove Garlic
• 1 whole Onion
• 2 Tablespoons Olive Oil
• 1/2 pounds, 2-58 ounces, weight Spinach
• 1/2 pounds, 2-58 ounces, weight Salmon
• 1/2 cups White Wine
• 1 cup Heavy Cream
• 5-13 ounces, weight Gorgonzola
• Salt And Pepper, to taste

1. Cook the pasta according to package directions.
2. When its done, drain it in a colander and set aside.
3. While the pasta is cooking, mince the garlic and onion.
4. Place a large frying pan with 1 tablespoon of olive oil on the stove and fry the onion and garlic over medium heat for 2 minutes.
5. Add the spinach and cook until spinach is wilted.
6. Put the spinach mixture in a sieve and press out the moisture.
7. Set aside.
8. Put the frying pan back on the heat and heat the rest of the oil over medium high heat.
9. Fry the salmon very briefly on one side about a minute then add the glass of wine and let it simmer for a minute.
10. Then add the cream and gorgonzola.
11. Then flip the salmon fillets and wait till the gorgonzola melts, which will take about 2 minutes.
12. Season with salt and pepper.
13. The fish is done when it easily flakes.
14. Remove salmon from the pan and use 2 forks to flake it.
15. Once the cheese is melted, add the spinach salmon back into the pan and stir well.
16. Then stir in the drained pasta.

weight pasta, clove garlic, onion, olive oil, weight spinach, salmon, white wine, heavy cream, salt

Taken from tastykitchen.com/recipes/main-courses/creamy-pasta-with-salmon-and-cheese/ (may not work)