Rigatoni with Salmon, Broccoli, and Sundried Tomatoes

Ok, so this is not the most concise name of a recipe - but it certainly lets you know what to expect! We have been trying to eat a little healthier (during the week at least!) around the house lately, so when Chuck requested fish and/or pasta for dinner, I went scouring my recipe files for something that included both.

I couldn't find anything that really stood out to me that didn't involve a heavy, creamy sauce; so I just decided to combine some of our favorite ingredients with an easy white wine sauce. We were pretty happy with the results - although I do recommend adding all of my "optional" garnishes because they really do add more flavor. If you don't like broccoli, you could easily swap it out for another green veggie like asparagus!

Rigatoni with Salmon, Broccoli, and Sundried Tomatoes
from Colleen's Kitchen
Makes 3-4 servings

3/4 pound salmon filet
1 teaspoon + 1 tablespoon olive oil, divided
kosher salt and coarse ground pepper
1/2 pound rigatoni
3 cups broccoli heads, chopped into bite-sized pieces (about 2 broccoli crowns)
2-3 garlic cloves, minced
4 ounces sundried tomatoes in oil, drained and chopped
1/4 cup dry white wine
1 cup chicken broth
Parmesan cheese to garnish
red pepper flakes, optional

Heat oven to broil, adjust oven rack to about 6 inches from flame. Place a wire baking rack on a baking sheet covered in foil. Spray rack with cooking spray and place salmon filet on rack. Drizzle 1 teaspoon olive oil and sprinkle salt and pepper over filet, rub into fish.

Broil until fish flakes easily with a fork and is cooked through. (Allow for 4-6 minutes per 1/2 inch thickness. My filet was about 2 inches thick and it took about 16 minutes.) Remove from oven and chop into bite-sized pieces once it's cool enough to handle. Set aside.

Bring a medium saucepan of water to a boil. Cook rigatoni to al dente, about 9 minutes, remove from saucepan with slotted spoon, reserving water. Set pasta aside.

Bring water back to a boil and add broccoli, cooking until bright green, about 2-3 minutes. Remove with slotted spoon and plunge into a bowl of ice water.

Meanwhile, heat remaining tablespoon of olive oil over medium heat in a large saute pan. Add garlic and cook until fragrant, about 30 seconds. Add sundried tomatoes, cook 1 minute more.

Add wine to saute pan, cook until almost absorbed, 2-3 minutes. Add chicken broth, bring to a boil, and simmer until reduced by almost half, about 5 minutes.

Add broccoli and salmon to saute pan, then add reserved pasta. Toss mixture together until everything is coated and heat through.

Serve with a generous sprinkling of Parmesan cheese and red pepper flakes.