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Tomato Pasta with Salmon and Spinach

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• Ingredients:
• 1 tablespoon virgin olive oil
• 1 large onion, chopped into thin wedges
• 2 cloves garlic, minced
• 4 large tomatoes, chopped
• 1/2 cup vegetable broth
• 1 pound any type of pasta desired
• 5 cups fresh baby spinach leaves
• 2 cans (7 1/2 oz. each) red salmon, bones and skin removed, broken into large pieces. (Or may use about a pound of fresh salmon, cooked ahead of time)
• 2 tablespoons lemon juice

Method:

Heat the oil in a large frying pan over low/medium heat. Add the onion and garlic. Cook, stirring often, for 5 to 6 minutes. Add the tomatoes and stir for 2 minutes. Add the broth and increase the heat to high. Bring to a boil, then remove from heat. Cover and set aside.

Meanwhile, cook the pasta in a separate large pan of salted water until desired tenderness. Drain well, and return to pan.

Add the spinach leaves and onion mixture to the drained pasta. Toss well until combined. Add the salmon and lemon juice. Toss gently and season to taste.

Serve your Tomato Pasta with Salmon and Spinach immediately.

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