Penne with Salmon and Roasted Vegetables - low fat


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

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