Chef Wendell's Quick Salmon Penne

• 1 (8 ounce) package penne pasta
• 1 tablespoon olive oil
• 12 red onion, thinly sliced
• 1 garlic clove, minced
• 1 teaspoon fresh gingerroot, shredded
• 14 cup soymilk or 14 cup heavy cream
• 1 cup spinach leaves, cleaned
• 1 pinch white pepper
• 8 ounces smoked salmon
• 1 teaspoon parsley, chopped
• 12 cup freshly grated parmesan cheese

1. Cook the penne according to package directions, or until al dente.
2. Drain in a colander and keep warm.
3. In a large skillet, heat the oil over medium-high heat.
4. Add the onion, garlic, and ginger and saute about 3 minutes.
5. Add the soy milk and heat to boiling, stirring.
6. Add the pasta, spinach leaves, and pepper and toss to coat.
7. Add the salmon to the pasta mixture and pull it apart into thin pieces using 2 forks.
8. Serve sprinkled with the parsley and Parmesan cheese.

penne pasta, olive oil, red onion, garlic, fresh gingerroot, soymilk, spinach leaves, white pepper, salmon, parsley, parmesan cheese

Taken from www.food.com/recipe/chef-wendells-quick-salmon-penne-228074 (may not work)