Penne Pasta with Pesto Sauce on White Plate


Penne Pasta with Sun-Dried Tomato Pesto and Salmon

4 Servings

Prep time: 15 minutes | Cook time: 30 minutes

Diet Style


Tools You'll Need

  • Measuring cups
  • Measuring spoons
  • Cheese grater
  • Baking sheet
  • Tin foil
  • Fork
  • Large pot
  • Food processor
  • Large mixing bowl


  • 1 lb. fresh salmon
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • Zest of one lemon
  • 12 ounces whole-wheat penne pasta
  • 1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
  • 2 garlic cloves
  • 1 cup (packed) fresh basil leaves
  • ½ cup freshly grated Parmesan cheese
  • 1 cup fresh spinach


  1. Preheat oven

    Preheat oven to 350º.

  2. Line baking sheet

    Line a large baking sheet with foil.

  3. Season salmon

    Rub 2 tablespoons olive oil on salmon and season with lemon zest, salt, and pepper.

  4. Bake salmon

    Place salmon in the oven and bake for 20–25 minutes until salmon is cooked through and easily flakes. Once salmon is cooked, let cool slightly, flake apart with a fork, and set aside.

  5. Cook pasta

    Following the package instructions, cook the pasta in a large pot of boiling salted water until tender, stirring occasionally, about 8 minutes.

  6. Reserve pasta water

    Reserve 1 cup of cooking liquid and drain.

  7. Blend tomatoes

    Place sun-dried tomatoes and their oil, garlic, salt, pepper, and basil in the bowl of a food processor and blend until the tomatoes are finely chopped.

  8. Stir in cheese

    Transfer the tomato mixture to a large bowl and stir in the parmesan cheese.

  9. Add pasta and salmon to pesto

    Add the pasta and salmon to the pesto and toss to coat, adding enough reserved cooking liquid to moisten.

  10. Toss in spinach

    Toss in the spinach.

  11. Season and top

    Season the pasta to taste with salt and pepper, and serve. Top with additional parmesan cheese (optional).