250 gr of spinach leaves
2 dsp olive oil
1 onion sliced
70 gr smoked salmon
30 gr Emmenthal cheese grated
1 Philadelphia low fat
½ cup skimmed milk
1tbsp lemon juice
2 tbsp parmesan cheese
fresh black pepper
350 gr pasta
Wash the spinach and after draining excess water, but not completely dry, place them in a shallow pan together with the onion and the oil; cover with lid and cook on moderate fire for 5 to ten minutes according to taste. Remove lid and let evaporate all the liquid on a lively fire. Chop up the spinach and add the salmon cut into strips. Stirring constantly cook for few minutes until the salmon turns pale pink. Add the milk and all the cheese. Turn up the heat and cook for few minutes, stirring constantly to dissolve the cheese. When the cheese is completely dissolved, and the sauce is smooth and thickened, turn off the heat. Add some lemon juice (1 tablespoon). In the meantime, cook the pasta and drain well. Mix with the 2/3 of the sauce reserving the rest to top individual portions. Sprinkle to taste with parmesan cheese and freshly milled black pepper.
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