Whole-Wheat Spaghetti With Lemon, Basil, and Salmon

Chef #1116831's Note:

Giada di Laurentiis

• Total Time: 25 mins
• Prep Time: 15 mins
• Cook Time: 10 mins

Ingredients:

Servings: 4

• 1/2 lb whole wheat spaghetti
• 1 garlic clove, minced
• 2 tablespoons extra virgin olive oil
• 1/2 teaspoon salt, plus more for seasoning
• 1/2 teaspoon fresh ground black pepper, plus more for seasoning
• 1 tablespoon olive oil
• salmon
• 1/4 cup chopped fresh basil leaf
• 3 tablespoons capers
• 1 lemon, zest of
• 2 tablespoons lemon juice
• 2 cups fresh baby spinach leaves

Directions:

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.
2. Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.
3. Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

Reviews

[kda949]

This was really good! I did make it a little different then the recipe- but mostly because I was too lazy to print off the recipe and I did it according to what I could remember! LOL! I cooked the salmon, removed it from the pan and added the spinach, a little of the garlic that I didn't get into the spaghetti, some shredded zucchini that I didn't want to go to waste, and everything else except the caper (only because I forgot!). I cooked that down a little then stirred it into the spaghetti. Yum! I had the leftovers for lunch today- Yum again!