Name: Smoked Salmon Linguine with Spinach, Artichoke, Leek & Feta
Cook time: 30 min
Total time: 30 min
Yield: Serves 6
Ingredients: 3 (170 ml) jars artichoke hearts, marinated; 3 (142 g) pkgs baby spinach; 1 ½ (113 g) pkgs crumbled feta cheese; 3 cloves garlic; 3 leeks; 1 ½ lemons; 425 g linguine pasta; 3 (113 g) pkgs smoked salmon; 12 sun-dried tomatoes, oil-packed; black pepper; crushed red pepper; extra virgin olive oil; salt

Smoked Salmon Linguine with Spinach, Artichoke, Leek & FetaSmoked Salmon Linguine with Spinach, Artichoke, Leek & Feta — a 30-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 (170 ml) jars artichoke hearts, marinated

3 (142 g) pkgs baby spinach

1 ½ (113 g) pkgs crumbled feta cheese

3 cloves garlic

3 leeks

1 ½ lemons

425 g linguine pasta

3 (113 g) pkgs smoked salmon

12 sun-dried tomatoes, oil-packed

black pepper

crushed red pepper

extra virgin olive oil

salt

Instructions

Fill a large pot halfway with hot water (from the tap). Add salt, cover, and bring to a boil over high heat. Once boiling, uncover, add pasta, and stir for a few seconds; cook until desired firmness, 8-10 minutes. Drain pasta and set aside.

Meanwhile, chop or tear smoked salmon into bite-sized pieces. Place in a small bowl and set aside.

Wash and dry the fresh produce. (Skip the spinach if it came pre-washed.)

Trim off root end and dark green top of the leeks, leaving only the white and pale green parts. Cut leeks in half lengthwise and rinse under running water, separating the layers to remove any dirt and grit. Slice crosswise into ¼-inch thick pieces.

Preheat another large pot over medium-high heat.

While the pot heats up, peel and mince garlic.

Once the pot is hot, add oil and swirl to coat the bottom. Add leek, garlic, and spices; cook, stirring occasionally, until softened, 4-5 minutes.

Meanwhile, drain and thinly slice artichoke hearts and sun-dried tomatoes.

When the leek is done, add artichokes and sun-dried tomatoes to the pot, then stir to combine.

Add spinach to the pot in handfuls, waiting for it to wilt slightly before adding the next handful.

Juice lemons into the pot. Add drained pasta and smoked salmon, then toss to combine. Remove from heat.

To serve, divide pasta between plates or bowls; top with feta and enjoy!

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