SALMON PASTA WITH SPINACH AND ARTICHOKES

Salmon Pasta with Spinach and Artichokes image

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

Provided by trizzum

Categories World Cuisine Recipes European Italian

Time 50m

Yield 4

Number Of Ingredients 13

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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

Steps:

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.

Nutrition Facts : Calories 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, Sodium 763.2 mg, Sugar 2.4 g