Name: Salmon Pasta with Spinach and Artichokes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: ¾ 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; ¼ teaspoon crushed red pepper flakes, or to taste; ground black pepper to taste; 1 (14 ounce) can artichoke hearts, drained; ½ cup white wine; 2 tablespoons prepared pesto; ½ cup shredded Parmesan cheese

Directions

Step 1

Preheat the oven to 325 degrees F (165 degrees C).

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Step 2

Coat salmon fillet with 2 tablespoons pesto. Place in a 9x13 inch baking dish.
Step 3

Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.
Step 4

Remove from oven and flake salmon into chunks; set salmon aside.
Step 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.
Step 6

Heat olive oil in a skillet over medium-low heat.
Step 7

Cook and stir spinach in oil until wilted, 3 to 4 minutes. Remove spinach and set aside.
Step 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.
Step 9

Stir in drained artichoke hearts and cook until heated, about 3 minutes.
Step 10

Pour in white wine and simmer until slightly reduced, 5 to 10 minutes.
Step 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.

Nutrition Facts

Per Serving:

546 calories; protein 33.9g; carbohydrates 50.6g; fat 22.7g; cholesterol 55.5mg; sodium 763.2mg. Full Nutrition

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Ingredients

Directions

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