From Sandi's Recipe File - Penne with Salmon and Roasted Vegetables

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"Penne with Salmon and Roasted Vegetables"

Recipe Source:
Recipe Card from
Rodale Inc.

Serving Size: Makes 6 servings

Amount Ingredient

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.

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