Creamy, high protein, and perfect for meal prepping. This Sun Dried Tomato & Mackerel Rigatoni is your answer for a quick and nourishing meal boasting about 20 grams of protein per serving.
Slow Smoked Mackerel with Chili Flakes (3-Pack)
Creamy, high protein, and perfect for meal prepping. This Sun Dried Tomato & Mackerel Rigatoni is your answer for a quick and nourishing meal boasting about 20 grams of protein per serving.
Slow Smoked Mackerel with Chili Flakes (3-Pack)
- • 1 (8 ounce) box Banza Rigatoni
- • 2 tins Fishwife Smoked Mackerel, drained
- • 1 (5 ounce) container baby spinach
- • Kosher salt, to taste
- • 2 tablespoons extra virgin olive oil
- • 1 large shallot, thinly sliced
- • 5 cloves garlic, sliced
- • 1 (5 ounce) jar sun dried tomatoes
- • 1 teaspoon Dijon mustard
- • ½ cup white wine
- • ½ cup heavy cream
- • ½ cup grated Parmesan Reggiano cheese, plus more for serving
- • 1 lemon, zested and juiced
- • Fresh dill, for serving
- Bring a large pot or Dutch oven of heavily salted water to a boil. Place spinach in a large colander in the sink.
- Once water is boiling, add pasta, reduce to a simmer, and mix with a wooden spoon or rubber spatula. Cook until paste is al dente, about 6 minutes. Reserve 1 cup pasta water (you will not need it all). Drain pasta over spinach to wilt it.
- Clean out pot. In same pot, heat oil over medium heat. Add shallot and cook until translucent and soft, 5 minutes. Add garlic and cook until fragrant, 1 minute. Add sun dried tomatoes (and their oil) and mackerel. Use the back of a wooden spoon to flake mackerel and mix to combine. Add mustard and wine, allowing wine to cook off, 2 minutes.
- Add cooked pasta and spinach, then add cream and cheese. Mix to combine, adding reserved pasta water as needed to create a silky sauce. Season pasta with lemon zest and juice.
- Spoon pasta into bowls and garnish with fresh dill and more Parm. Serve immediately. Leftovers will keep refrigerated in an airtight container for up to 5 days.
Slow Smoked Mackerel with Chili Flakes (3-Pack)
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