Description
A quick and wholesome meal combining canned salmon, rigatoni, and vibrant greens, perfect for busy weeknights.
Ingredients
- 3 cups rigatoni
- 2 tablespoons olive oil
- 2 tablespoons minced garlic
- 312 grams baby spinach (11 ounces, 1 container)
- Salt and pepper (to taste)
- 2 cans salmon (skinless and boneless, no salt added, drained)
- 1 lemon (juiced and zested)
- 1 cup frozen peas
- ¼ cup grated parmesan (or more)
- ¼ cup fresh basil (ribboned)
Instructions
- Heat a skillet with 1 tablespoon of olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add baby spinach to the skillet and sauté until wilted, about 2-3 minutes. Season with salt and pepper.
- Boil a large pot of salted water. Cook rigatoni until al dente, according to package instructions. Drain, reserving 1 cup of pasta water.
- In the skillet, combine cooked pasta, drained salmon, lemon zest, lemon juice, parmesan, and frozen peas. Add ½ cup reserved pasta water and remaining olive oil, tossing until well combined.
- Adjust consistency with more pasta water if necessary. Top with fresh basil and serve.
Notes
Experiment with additional vegetables like zucchini or bell peppers, or add red pepper flakes for heat.