Creamy Spinach Pasta with Hot Smoked Salmon

1Cook the pasta (200 g) according to package instructions until al dente. Drain and set aside.

2In a large skillet, heat olive oil (2 tbsp) over medium heat.

3Add the spinach (2 cups) to the skillet and sauté until wilted, about 2-3 minutes.

4Add the hot smoked salmon flakes (150 g) and capers (1 tbsp) to the skillet, stirring gently to combine with the spinach (2 cups).

5Season with salt (½ tsp) and continue to cook for another 2 minutes.

6Add the cooked pasta (200 g) to the skillet and toss everything together until well combined and heated through, about 2-3 minutes.

7Remove from heat and serve hot, garnished with a sprinkle of black pepper if desired.