Giada De Laurentiis is one of my favorite Food Network stars; she has such a big smile and cooks food that is fresh and satisfying, but easy to prepare.  Besides, I love the way she says “spaghetti.”

I saw her make this dish on her show Everyday Italian and it’s been in my dinner rotation ever since.  In under 30 minutes I can have a fresh, healthy dinner on the table that my family will eat.  I served this to my kids this week when my husband was out of town and it would have been so easy for me to just order take-out.  But this meal was just as easy and healthier.  Even my picky “I don’t like that” daughter will eat this meal, although she doesn’t like the capers.  Don’t include them if you don’t like capers either.    I love basil so I add plenty to the recipe and I was really geeked to use my new zester for the lemon.  Why did it take me so long to buy one?  It has changed my cooking.  (Add that to my list of Small Things That Make Me Happy–a zester.)

photo credit: foodnetwork.com

Whole-Wheat Spaghetti with Lemon, Basil, and Salmon

Recipe by Giada De Laurentiis

Ingredients

• 1/2 pound whole-wheat spaghetti pasta
• 1 clove garlic, minced
• 2 tablespoons extra-virgin olive oil  *plus more for cooking salmon–my addition
• 1/2 teaspoon salt, plus more for seasoning
• 1/2 teaspoon freshly ground black pepper, plus more for seasoning
• 1 tablespoon olive oil
• 4 (4-ounce) pieces salmon
• 1/4 cup chopped fresh basil leaves
• 3 tablespoons capers
• 1 lemon, zested
• 2 tablespoons lemon juice
• 2 cups fresh baby spinach leaves

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta and transfer to a large bowl. Add the garlic, extra-virgin olive oil, salt, and pepper. Toss to combine.

Meanwhile, warm the olive oil in a medium skillet over medium-high heat. Season the salmon with salt and pepper. Add the fish to the pan and cook until medium-rare, about 2 minutes per side, depending on the thickness of the fish. Remove the salmon from the pan.

Add the basil, capers, lemon zest, and lemon juice to the spaghetti mixture and toss to combine. Set out 4 serving plates or shallow bowls. Place 1/2 cup spinach in each bowl. Top with 1/4 of the pasta. Top each mound of pasta with a piece of salmon. Serve immediately.

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