Description
A delightful and easy dish featuring canned salmon and rigatoni, sautéed with garlic, baby spinach, and fresh lemon. A perfect combination of flavors that brings comfort and joy.
Ingredients
- 3 cups rigatoni
- 2 tablespoons olive oil, divided
- 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
For an extra layer of flavor, consider adding a pinch of red pepper flakes when sautéing the garlic.
