- 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
- Preheat the oven to 325 degrees F (165 degrees C).
- Coat salmon fillet with 2 tablespoons pesto. Place in a 9x13 inch baking dish.
- Bake in the preheated oven until fish flakes easily with a fork, 15 to 20 minutes.
- Remove from oven and flake salmon into chunks; set salmon aside.
- 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.
- Heat olive oil in a skillet over medium-low heat.
- Cook and stir spinach in oil until wilted, 3 to 4 minutes. Remove spinach and set aside.
- 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.
- Stir in drained artichoke hearts and cook until heated, about 3 minutes.
- Pour in white wine and simmer until slightly reduced, 5 to 10 minutes.
- Combine 2 tablespoons pesto, cooked spinach, salmon, Parmesan cheese, and cooked pasta in the skillet and lightly toss until mixed, 1 to 2 minutes.
03/25/2018
recipepes.com
Salmon Pasta with Spinach and Artichokes, recipe
PT15M
PT1H
5
455 calories
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