Salmon Pasta with Spinach and Artichokes

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

Directions

Preheat the oven to 325 degrees F (165 degrees C).

Coat salmon fillet with 2 tablespoons pesto. Place in a 9×13 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.