Last week we kicked off our Five-Ingredient Meals with a delicious seasonal pizza. This week we are continuing to keep the basic meals going with a super easy pasta dish that is perfect for warmer nights when you don’t really want to cook. All you need to do is dedicate 10 minutes to boiling water and cooking the pasta–that’s how simple it is. We’re all currently drooling over this recipe for Fettuccine Pasta with Smoked Salmon, fresh Spinach, and a Lemon Cream Sauce!


Fettuccine with Smoked Salmon, Spinach and Lemon Cream Sauce

2 handfuls of fettuccine
1 pack smoked salmon
1 bag fresh spinach
1/2 juice of lemon + zest
1 cup heavy cream

From the pantry
2 tbs flour
2 tbs butter
salt and pepper to taste
1 tbs olive oil

1. Boil water for pasta. Once water is boiling, add in fettuccine {I always add some olive oil to keep the cooked pasta from sticking!} and pinch of salt. Cook until al dente.

2. In saucepan, melt butter over medium heat and add in flour, whisking for a minute. Add cream, lemon zest and juice and whisk until thick. Add salt and pepper to taste.

3. Saute spinach in olive oil {I like to sprinkle with a little extra lemon juice to cut the bitterness} until gently wilted. Cut salmon into bite size strips. Toss spinach and salmon into pasta and top with drizzles of cream sauce.


Despite the fact that there is cream in this recipe, it feels fresh and light with the smoked salmon and lemon flavor. The sauce is just a classic cream sauce that you can use on other pastas, fish or chicken. I suggest making double so that you can save half in the fridge for tomorrow night’s dinner.

Believe me you’ll want to try this pasta–it’s as delicious as it looks!

original photography for apartment 34 by Aubrie Pick // art direction by erin hiemstra

What do you think?

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  1. These are perfect for my fall busy schedule! I also like that the ingredients aren’t complicated either. Easy to find ingredients.
    Can’t wait to try this as i’m cooking with you weekly now! We tried the pizza last week and it was heavenly! I am loving using my pizza stone!

  2. Could I replace the heavy cream with greek yogurt or half and half??

  3. Thanks!! so i would use the same quantity of yogurt or half-and half as heavy cream?

  4. I used half and half and tried making the sauce twice with low heat any ideas as to why it grainy/curdled both times?