Salmon Florentine Artichoke Pasta






It doesn't get much better than any kind of fresh fish that you like with pasta, I am using salmon and a delicious pesto over rigatoni for a change of pace, then combined with some spinach and a little heat of red pepper flakes. A terrific blend of flavors for all the fish lovers out there.





Salmon Florentine Artichoke Pasta



3/4 pound salmon fillet or your favorite fish fillet
2 tablespoons prepared bottled or homemade pesto sauce
2 cups rigatoni pasta cooked to package instructions (we like al dente) 
1 tablespoon olive oil
1 (14 ounce) bag fresh baby spinach
3 cloves garlic, chopped
3 tablespoons chopped parsley
1/2 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
1/2 cup mushrooms
1/4 cup chopped red, green or yellow bell peppers
2 tablespoons prepared pesto or more
1/2 cup shredded Parmesan cheese
Preheat the oven to 325 degrees 

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.

Cook rigatoni in boiling water to package instructions, stirring occasionally, still firm to the bite, about 11 minutes. Drain in a colander.
Heat olive oil in a skillet over medium heat. Add artichokes, mushrooms, spinach, peppers, garlic, cook until spinach is wilted, 3 to 4 minutes.  Pour in white wine and simmer until slightly reduced, 5 to 10 minutes.



Combine 2 tablespoons pesto, cooked vegetables and salmon add Parmesan cheese, and cooked pasta in the skillet and lightly toss until mixed, 1 to 2 minutes.  Serve with garlic knots, garlic bread or garlic pizza.

+claudia lamascolo  Author

2 comments:

Liz Berg said...

I love all the ingredients in this beautiful pasta dish! SO yummy!

Big Dude said...

This looks outstanding Claudia.