Penne with Salmon and Roasted Vegetables - low fat

[philly29]

Ingredients:

12 oz. penne pasta

2 lbs. Leeks

1 red bell pepper, seeded and cut into strips

¼ c. low fat chicken broth

2 tbs. fresh lemon juice

1 tbs. olive oil

2 tsp. dried thyme

¼ tsp. ground black pepper

1 yellow summer squash, halved and cut into ¼” slices

¼ c. pitted kalamata olives

1 lb. salmon fillet, skinned
Directions:

Preheat oven to 400 degrees. Prepare penne according to package. Cut leeks into 2” lengths and quarter lengthwise. Rinse completely to remove sand particles. Place leeks and bell pepper in a 13” x 9” baking dish. Add broth, lemon juice, 2 tsp. of oil, thyme and black pepper. Cover with foil and roast for 15 minutes.

Add squash, olives and salmon to baking dish and drizzle with remaining 1 tsp. of oil. Cover and return to oven for 30 minutes or until salmon is opaque and vegetables are tender.

Place the penne is a large serving bowl. Break up salmon into bite-size pieces and add to penne with the vegetables.
Servings and Nutrition Information:

Makes 6 servings.

Per serving: 405 Calories, 7 g Fat, 21 mg Cholesterol, 5 g Fiber, 121 mg Sodium, 65 g Carbohydrate, 18 g Protein