Creamy Salmon And Basil Pasta

• 14 oz dried fettuccine
• 2 tsp vegetable or olive oil
• 4 None green onions, thinly sliced
• 1 clove garlic, crushed
• 8 oz cherry tomatoes, halved
• 4 oz baby spinach leaves
• 1/2 cup shredded basil leaves
• 1 1/4 cups heavy cream
• 1 can (15 oz) pink salmon, drained, bones and skin discarded, flaked

1. Cook the pasta in a large saucepan of boiling salted water according to package directions. Drain; return to the pan.
2. Meanwhile, heat the oil in a large deep skillet on medium-high heat. Add the onion and garlic, and cook for 2 mins, or until soft.
3. Add the tomato, and cook, stirring, for 2 mins, or until tender. Add spinach and basil and stir until wilted. Add the cream and cook for 2 mins to heat through.
4. Pour the cream sauce over the pasta and toss to combine. Stir in the salmon. Serve immediately.

fettuccine, vegetable, green onions, clove garlic, cherry tomatoes, baby spinach, basil, heavy cream, pink salmon

Taken from recipes-plus.com/api/v2.0/recipes/30690 (may not work)