Salmon Pasta with Spinach and Artichokes recipe

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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

Nutrition Info

545.5 calories
carbohydrate: 50.6 g
cholesterol: 55.5 mg
fat: 22.7 g
fiber: 8.7 g
protein: 33.9 g
saturatedFat: 6 g
servingSize: -
sodium: 763.2 mg
sugar: 2.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

4 servings

Recipe Note

This is a tasty and easy pasta dish I made using ingredients I had on hand.

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