1.Preheat oven to 200°C. Lightly grease a 2-litre ovenproof dish.
2.Cook pasta in a large pan of boiling salted water for 10-12 minutes until just tender. Drain.
3.Heat oil in a large frying pan on high. Sauté onion and garlic for 2-3 minutes until tender. Add spinach. Cook, stirring, for 2-3 minutes until wilted.
4.In a bowl, combine spinach mixture, pasta, salmon, cream, zest, juice and chilli flakes. Combine cheeses in a bowl and add half to salmon mixture.
5.Spoon salmon mixture into prepared dish. Sprinkle evenly with remaining cheese.
6.Bake for 30-35 minutes until golden and bubbly. Serve with green salad leaves.
Any leftover cooked pasta can be used instead of tagliatelli or fettucine.
Note
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