Creamy Rice Fettuccine with Salmon, Kale, Tomatoes and Goat Cheese

Rich with the flavors of salmon, white wine and goat cheese (but no actual cream!), this colorful, nutritious pasta dish comes together in a little less than half an hour. Ask your fishmonger to cut the skin off the salmon for you, if you’re not comfortable doing it yourself.

TIME: 30 minutes

MAKES: 4 servings

8 ounces whole-grain rice fettuccine (or similar pasta)

1 tablespoon plus 1 teaspoon extra virgin olive oil

3 cups (tightly packed) chopped kale (from roughly 1 small bunch green, red, or lacinato kale)

1 pint grape tomatoes (or halved cherry tomatoes)

Salt and freshly ground pepper

3/4 cup dry white wine

1/2 pound salmon filet, skin removed and cut into bite-sized pieces

4 ounces goat cheese

Bring a large pot of salted water to a boil, and cook the fettuccine according to package directions. Scoop out about 1/2 cup of the pasta’s cooking water after it turns cloudy, and set aside.

After adding the pasta, heat a large skillet over medium heat. (Choose one that has a lid that fits well.) Add 1 tablespoon of the olive oil, then the kale and tomatoes, and season with salt and pepper. Cook and stir for about 10 minutes, until the tomatoes begin to burst and the kale has softened.

Add the wine, bring to a simmer, nestle the salmon pieces into the vegetables, cover, and cook for 5 minutes, until the tomatoes start releasing their juices and the salmon just beings to flake apart.

When the pasta is cooked through, rinse thoroughly with cold water, drain, and toss with the salmon, kale, and tomatoes. Cover the pan and let the pasta heat through for a minute or two. Remove from heat, crumble in the goat cheese, stir, and add enough of the reserved pasta water to make a creamy sauce (if needed). Serve immediately.