Canned Salmon with Pasta

This simple canned salmon with pasta is full of fresh, bright flavors while using kitchen staples. Loads with canned salmon, spinach, and peas, this is a quick and easy recipe you can whip up on a busy weeknight night or prepare for a tasty make-ahead lunch for the week. Ready in 30 minutes or less.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 420kcal

Author Carmy

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 (150 grams per can)
1 lemon juiced and zested
1 cup frozen peas
¼ cup grated parmesan or more
¼ cup fresh basil ribboned

Instructions

Heat a large skillet with a tablespoon of oil over medium heat. Add the garlic and saute for a minute or until fragrant.
Add the baby spinach to the skillet and saute until wilted, for around 2 to 3 minutes. Season with a bit of salt and pepper, to taste.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta under al dente, stirring occasion, according to package instructions. Drain when finished, making sure to reserve at least 1 cup of pasta water. My rigatoni takes 12 minutes to cook.
Add the pasta, canned salmon (drained), lemon zest, lemon juice, parmesan, peas, half a cup of pasta water, and the last tablespoon of oil.
Toss until well combined. Add more pasta water as needed. Finish with some basil before serving. Top with more parmesan, if desired.

Video

Nutrition