Salmon Pasta with Spinach and Artichokes |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is a tasty and easy pasta dish I made using ingredients I had on hand. Ingredients:
3/4 pound salmon fillet |
2 tablespoons prepared pesto |
2 cups dried whole wheat rigatoni pasta |
1 tablespoon olive oil |
1 (14 ounce) bag fresh baby spinach |
3 cloves garlic, chopped |
3 small shallots, chopped |
1/4 teaspoon crushed red pepper flakes, or to taste |
ground black pepper to taste |
1 (14 ounce) can artichoke hearts, drained |
1/2 cup white wine |
2 tablespoons prepared pesto |
1/2 cup shredded parmesan cheese |
Directions:
1. Preheat the oven to 325 degrees F (165 degrees C).
2. Coat salmon fillet with 2 tablespoons pesto. Place in a 9x13 inch baking dish.
3. Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.
4. Remove from oven and flake salmon into chunks; set salmon aside.
5. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in rigatoni, and return to a boil. Cook uncovered, stirring occasionally, until rigatoni has cooked through, but is still firm to the bite, about 11 minutes. Drain in a colander.
6. Heat olive oil in a skillet over medium-low heat.
7. Cook and stir spinach in oil until wilted, 3 to 4 minutes. Remove spinach and set aside.
8. Cook and stir garlic, shallots, red pepper flakes, and black pepper in the same skillet until garlic and shallots are lightly browned, about 5 minutes. Pour in extra oil if needed.
9. Stir in drained artichoke hearts and cook until heated, about 3 minutes.
10. Pour in white wine and simmer until slightly reduced, 5 to 10 minutes.
11. Combine 2 tablespoons pesto, cooked spinach, salmon, Parmesan cheese, and cooked pasta in the skillet and lightly toss until mixed, 1 to 2 minutes.
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