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 cheesePreheat 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.
+claudia lamascolo Author