Description
A quick and tasty pasta dish made with canned salmon and fresh ingredients.
Ingredients
Scale
- 3 cups rigatoni
- 2 tablespoons olive oil, divided
- 2 tablespoons minced garlic
- 312 g (11 oz) baby spinach
- Salt and pepper, to taste
- 2 cans salmon, skinless and boneless, no salt added (150 g per can), drained
- 1 lemon, zested and juiced
- 1 cup frozen peas
- ¼ cup grated Parmesan cheese (or more)
- ¼ cup fresh basil, ribboned
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add garlic and sauté for about 1 minute until fragrant. Add baby spinach and cook until wilted (2–3 minutes). Season with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil. Cook rigatoni al dente according to package instructions (around 12 minutes). Drain, reserving 1 cup of pasta water.
- In the skillet with spinach, add the drained pasta, salmon, lemon zest, lemon juice, Parmesan, peas, ½ cup of reserved pasta water, and the remaining tablespoon of olive oil. Toss until well combined, adding more pasta water if needed for creaminess.
- Remove from heat and stir in fresh basil. Serve with extra Parmesan if desired.
Notes
- Use fresh lemon for best flavor.
- Adjust seasoning according to taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 472 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.02 g
- Carbohydrates: 46 g
- Fiber: 6 g
- Protein: 30 g
- Cholesterol: 68 mg
Keywords: Canned Salmon Pasta, Quick Pasta, Healthy Dinner