Penne Pasta with Salmon, Fresh Spinach, and Peppers

Penne with cooked salmon pieces in pink sauce.
Debbie Tingzon (CC BY 2.0)


  • 6 ounces (2 cups dry) small penne pasta
  • 1 tablespoon canola oil
  • 1 pound salmon fillets
  • 1 tablespoon olive oil
  • salt and pepper
  • 1/2 teaspoon paprika
  • 1 large yellow bell pepper, thinly sliced
  • 1 large red bell pepper, thinly sliced
  • 1/2 cup chopped fresh basil
  • 1 teaspoon minced garlic
  • 1 teaspoon Italian seasoning
  • 1/2 cup white wine or sherry wine
  • 6 cups (5 ounces) pre-washed fresh baby spinach
  • 1/2 cup chicken broth, optional
  • salt and pepper to taste
  • 1 cup shredded parmesan cheese, divided


Stay informed on the latest news

Sign up for WPR’s email newsletter.

This field is for validation purposes and should be left unchanged.

In a large saucepan, cook pasta in boiling salted water until al dente. Chill under cold water and drain well. Set aside. In a large non-stick skillet, heat oil. Sprinkle salmon with salt, pepper, and paprika. Cook over medium-hot heat until lightly brown on all sides and done in the middle. Remove salmon from pan, break into bite-sized pieces and set aside. (If salmon has skin on one side, remove it and discard.) Add peppers, basil, garlic and Italian seasoning to pan. Cook until peppers are tender. Add wine and reserved pasta. Heat through. When ready to serve, add fresh spinach and cook, while stirring, until spinach is just wilted. Add chicken broth if needed. Add salt and pepper to taste. Add reserved salmon and half of the cheese. Stir to blend. Sprinkle remaining cheese on top.

Note: Shrimp, salmon, or chicken may be substituted for the scallops.

If desired add sautéed mushrooms to this recipe.

(Serves 4)

Nutritional Information per serving: 415 Calories, 13 gm. Fat, 37gm. Protein, 38 gm. Carbs, 70 mg. Cholesterol, 2.7 gm. Fiber

Related Stories