Creamy Spinach Salmon Pasta

1.Bring a large pot of salted water to a boil. Add the fettuccine pasta and cook according to package instructions until al dente, about 10-12 minutes. Drain and set aside, reserving 1/2 cup of pasta water.

2.While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.

3.Add the chopped spinach to the skillet and cook, stirring frequently, until wilted, about 3-4 minutes.

4.Reduce heat to low and stir in the heavy cream and butter. Allow the mixture to warm gently for 2-3 minutes, stirring occasionally.

5.Add the flaked salmon to the skillet, gently folding it into the creamy spinach sauce. Cook for another 2 minutes to heat through, taking care not to break up the salmon too much.

6.Stir in the grated Parmesan cheese, salt, and black pepper. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.

7.Add the cooked pasta to the skillet and toss gently to coat the pasta evenly with the creamy salmon and spinach sauce.

8.Remove from heat and garnish with chopped fresh parsley if desired. Serve immediately for best flavor and texture.