Farfalle with Salmon, Artichokes & Tomatoes

Directions

1. Wash hands with soap and water.
2. Rinse all fresh produce items under cold running water.
3. Cook pasta as label directs; reserve 1/2 cup cooking water. Drain pasta; return to saucepot and cover.
4. Sprinkle salmon with1/2 teaspoon salt and 1/4 teaspoon pepper. Wash hands with soap and water. In large nonstick skillet, heat 1 tablespoon oil over medium-high heat; Place salmon, skin side up, in skillet; wash hands with soap and water; cook 10 minutes or until internal temperature reaches 145 degrees Fahrenheit on food thermometer, turning once.
5. In separate large skillet, heat remaining 1 tablespoon oil over medium-high heat. Add onion; cook 5 minutes or until tender, stirring occasionally. Add garlic; cook 30 seconds or until fragrant, stirring frequently. Add tomatoes, artichokes and capers; cook 3 minutes or until tomatoes start to burst, stirring occasionally. Add arugula, pasta, reserved cooking water, and remaining 1/2 teaspoon each salt and pepper; cook 1 minute or until heated through and arugula wilts. Makes about 6 cups.
6. Serve pasta topped with salmon sprinkled with parsley.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!