Pesto Salmon Veggie Pasta

Pesto Salmon Veggie Pasta Charlie Approved
  • Prep Time:

  • Cook Time:

  • Recipe Yield: 4

Ingredients:
  • 2 (5 oz.) cans StarKist® Jumbo Lump Wild Pink Salmon, drained
  • ½ pound penne pasta
  • 1 cup, 2-inch pieces of asparagus spears
  • 2 tsp. extra virgin olive oil
  • ½ cup sliced sweet onion
  • 3 cups fresh baby spinach
  • ⅓ cup oil-packed sundried tomatoes slices
  • 8 artichoke heart quarters
  • ¼ cup pesto
  • 1 Tbsp. shredded Parmesan cheese
Directions:
  • Bring a large pot of water to a rolling boil. Add pasta and cook according to package directions. During the last 2 minutes of cooking add the asparagus. Drain.
  • While the pasta is boiling, heat olive oil over low heat. Add the onion and cook for 2 minutes. Stir in the spinach and sundried tomatoes. Cook until the spinach has wilted.
  • Add pasta and asparagus to the spinach mixture and toss. Stir in the pesto to coat the pasta and add the artichoke hearts and salmon and toss gently, just enough to coat everything. Top with shredded Parmesan cheese.
Nutrition Info
Servings Per Container: 4
Serving Size:
Amount Per Serving DV%*
Calories 330
Total Fat 16g
Saturated Fat 3g
Trans Fat 0g
Monounsaturated Fat 5g
Polyunsaturated Fat 1.5g
Cholesterol 20mg
Sodium 590mg
Total Carbohydrates 26g
Dietary Fiber 6g
Total Sugars 4g
Includes Added Sugars 0g
Protein 18g
Vitamin D 3mcg 15%
Calcium 110mg 8%
Iron 3mg 15%
Potassium 140mg 2%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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