2 pounds leeks with 4 inch green tops
1 red bell pepper, cut into strips
1/4 cup reduced-fat chicken broth
1 tablespoon olive oil
2 teaspoons dried thyme
Freshly ground black pepper
2 yellow summer squash, cut into 1/4 inch slices
1/4 cup black olives
1/2 pound salmon fillet
12 ounces penne pasta

Preparation Instructions:

Preheat oven to 400 degrees.

Cut leeks into 2 inch lengths and quarter lengthwise. Place leeks and red peppers in a 9 x 13 inch glass baking dish. Drizzle broth and 2 teaspoons oil over vegetables. Sprinkle with thyme and pepper. Cover with foil and bake for 15 minutes.

Add squash, olives, and salmon to dish, and drizzle with remaining 1 teaspoon oil. Cover and bake until salmon flakes easily with a fork and vegetables are tender, about 15 minutes.

Cook penne according to package directions.

Break salmon into bite-size pieces. Transfer salmon and vegetables to a large bowl. Add hot pasta, and toss to combine. Serves 6.

Per serving: 410 calories; 22 mg cholesterol; 8.6 g fat; 6 g fiber; 94 mg sodium.