This pasta dish is flavorful, filling and loaded with healthy goodness! I used gluten free Banza Cavatappi pasta, but you could use whatever pasta you like. And guess what? It’s all made in one pan, so cleanup is a breeze!
What you need to make it:
- Butter
- Dried or fresh Sage
- Onion
- Garlic
- Salmon fillet
- Frozen peas
- Frozen spinach or kale (I use whatever I have in my freezer)
- Banza Cavatappi Pasta
- Parmesan cheese
- Fresh parsley
- Fresh Basil
Good for you ingredients
Chickpea Pasta
How to store leftovers
- To store: Store leftovers in a glass container in the refrigerator. Eat within 2-3 days. (Time Saving Tip: Pack leftovers for lunch tomorrow).
- To freeze: Place in a well sealed container and freeze for up to 2 months.
- To reheat: To reheat pasta, place ingredients into a pan on low-medium heat and stir until heated throughout.
Gluten Free Cavatappi Pasta with Salmon, Spinach & Peas
This pasta dish is flavorful, filling and loaded with healthy goodness! I used gluten free Banza Cavatappi pasta, but you could use whatever pasta you like. And guess what? It’s all made in one pan, so cleanup is a breeze!
Ingredients
- 3 TB butter
- 2 TB dried sage or 1 TB fresh, chopped finely
- 1/4 cup diced onion
- 1 clove garlic, diced
- 1 4-6 oz. salmon fillet
- 2 cups frozen peas
- 2 cups frozen chopped spinach/kale
- 1 box of Banza Cavatappi Pasta
- 1/2 cup finely grated Parmesan cheese
- Fresh parsley & basil to top
- Fresh Parmesan to top
Instructions
- Cook pasta according to box directions and desired doneness. Then set aside to cool.
- Heat 2 TB butter and sage in a pan. Add onions and cook until translucent, about 3 minutes.
- Add garlic and cook another 1-2 minutes. Be careful not to let the garlic brown.
- Remove garlic and onion from the pan and set aside in a bowl. Keep them in the butter sauce.
- Add the remaining 1TB of butter to the pan and allow to melt. Add your salmon fillet. Season the top with salt & pepper. Allow salmon to cook 3-4 minutes per side. Check temperature for 145 degrees, then remove from pan.
- Add frozen peas to the pan and cover. Make sure they have some remaining butter to cook in. If not add butter, oil or a little water to the pan. Cook until tender, about 10-12 minutes.
- Add frozen spinach, cooked pasta, onion and garlic (making sure you add the butter sauce) and finely grated parmesan cheese. Stir then allow to simmer on low heat for 5-7 minutes.
- Break salmon down into bite sized pieces then add to the pan and stir.
- Serve immediately and top with fresh parsley, basil and parmesan cheese.
Notes
- Tip: When cooking salmon make sure your fillet is dried before adding it to the pan. This will help is stay firm and crisp up on the outside instead of getting mushy.
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