Salmon Pasta With Spinach And Artichokes Recipe

Name: Salmon Pasta With Spinach And Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

718

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 pound salmon fillet, 2 tablespoons prepared pesto, 2 cups dried whole wheat rigatoni pasta, 1 tablespoon olive oil, and more.

Yes, Salmon Pasta With Spinach And Artichokes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salmon Pasta With Spinach And Artichokes

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