How it's made!

• Cook the penne pasta according to the package instructions until al dente. Drain the pasta and set it aside.
• In a large skillet, heat some olive oil over medium heat.
• Add the chopped sun-dried tomatoes to the skillet and sauté for a minute.
• Add the chopped spinach to the skillet and cook until wilted.
• Add the bite-sized pieces of salmon to the skillet and sprinkle some paprika over it. Cook until the salmon is cooked through and no longer pink.
• Add the cooked penne pasta to the skillet and stir everything together.
• Add the Baladna cream to the skillet and stir until everything is well combined.
• Add salt and pepper to taste.
• Turn off the heat and sprinkle the shredded Baladna mozzarella over the top of the pasta.
• Cover the skillet with a lid and let it sit for a few minutes until the mozzarella is melted.
• Serve the salmon and spinach pasta hot, garnished with some fresh herbs or additional grated cheese if desired.