salmon pasta with spinach and artichokes

Ingredients

• Servings: 4
• 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
• 2 tablespoons prepared pesto
• 1/2 cup shredded parmesan cheese

Recipe

Preparation Time: 10 mins Cook Time: 40 mins Ready Time: 50 mins


• 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 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.