Mediterranean Pasta with Pink Salmon

Ingredients

• 2 (4.5 oz) cans Genova Pink Salmon in Olive Oil, oil reserved
• 8 oz pasta, cooked to package instructions, reserving 1/4 cup of pasta water
• 1 Tablespoon olive oil
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach leaves
• 1/2 teaspoon garlic powder
• 2 Tablespoons capers
• 3 Tablespoons Italian parsley, chopped
• 1/2 cup parmesan cheese, grated
• Salt and pepper, to personal taste

Directions

1. Heat skillet on medium-high heat. Add oil from salmon cans and the 1 Tablespoon of additional olive oil.
2. Add tomatoes and sear for about 1-2 minutes.
3. Add pasta, spinach, garlic powder, capers, and reserved pasta water. Toss and cook until pasta is warmed.
4. Gently fold in salmon and Italian parsley. Cook for about 1 minute for salmon to heat through.
5. Season with salt and pepper.
6. Serve with parmesan cheese.