Creamy Salmon And Basil Pasta - cooking recipe

Ingredients

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

Preparation

Cook the pasta in a large saucepan of boiling salted water according to package directions. Drain; return to the pan.
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.
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.
Pour the cream sauce over the pasta and toss to combine. Stir in the salmon. Serve immediately.