Farfalle with Salmon, Artichokes & Tomatoes

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Cook pasta as label directs; reserve 1/2 cup cooking water. Drain pasta; return to saucepot and cover.

4. Sprinkle salmon with 1/2 teaspoon salt and 1/4 teaspoon pepper. In large nonstick skillet, heat 1 tablespoon oil over medium-high heat; Place salmon, skin side up, in skillet. Wash hands after handling raw salmon.  Cook 10 minutes or until internal temperature reaches 145 degrees Fahrenheit as verified with an instant-read 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. 

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!