True Lemon Spaghetti with Salmon & Basil

Ingredients

• 1/2 lb

  spaghetti (use whole wheat pasta, if desired)

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• 1

  clove garlic, minced

• 3 tbsp

  extra-virgin olive oil

• Salt & pepper

  
  

• 4

  (4-ounce) pieces of salmon, sliced into chunks

• 1/2 c

  chopped fresh basil leaves

• 4

  packets of True Lemon dissolved in 2 tablespoons water

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• 2 c

  fresh baby spinach leaves

• 1 c

  half & half

• 1 tbsp

  corn starch

Directions

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.
2. Drain pasta, rinse with cold water, and transfer to a large bowl. Add the garlic, 2 tablespoons of the extra-virgin olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Toss to combine.
3. Meanwhile, warm the remaining 1 tablespoon of olive oil in a medium-sized skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook about 2 minutes per side, depending on the thickness of the fish.
4. Remove salmon from the pan. In the same pan over medium heat, whisk together the corn starch and half & half to form a rue. Add spinach and basil and mix until wilted (about 2-4 minutes).
5. Meanwhile, add True Lemon juice to the spaghetti mixture and toss to combine.
6. When spinach is wilted into the sauce, plate the pasta into 4 shallow bowls. Top with the spinach and basil sauce, and salmon pieces, dividing evenly. Serve immediately.