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Penne with Salmon and Roasted Vegetables

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By Betty Crocker Kitchens
Updated Sep 20, 2016
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You'll be hooked by the sweet, mellow flavor of the caramelized vegetables and the tender texture of the salmon. From Prevention® Healthy Cooking.

Penne with Salmon and Roasted Vegetables

  • Prep Time 20 min
  • Total 50 min
  • Servings 6
  • Ingredients 11
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Ingredients

  • 12 ounces penne
  • 2 pounds leeks
  • 1 red bell pepper, cut into strips
  • 1/4 cup chicken broth
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 2 teaspoons dried thyme, crushed
  • 1/4 teaspoon freshly ground black pepper
  • 1 yellow summer squash, halved and cut into 1/4” slices
  • 1/4 cup pitted kalamata olives
  • 1 salmon fillet (1/2 pound, skinned)

Instructions

  • Step 
    1
    Preheat the oven to 400°F. Prepare the pasta according to package directions.
  • Step 
    2
    Meanwhile, cut the leeks into 2” lengths and quarter them lengthwise. Rinse the leeks completely. Place the leeks and bell pepper in a 13” x 9” baking dish. Add the broth, lemon juice, 2 teaspoons of the oil, thyme, and black pepper. Cover with foil and bake for 15 minutes.
  • Step 
    3
    Add the squash, olives, and salmon to the baking dish and drizzle with the remaining 1 teaspoon oil. Cover and bake for 30 minutes, or until the salmon is opaque and the vegetables are tender.
  • Step 
    4
    Place the penne in a large serving bowl. Break the salmon into bite-size pieces and add to the penne with the vegetables.

Nutrition

360 Calories
7g Total Fat
17g Protein
57g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
60
Total Fat
7g
10%
Saturated Fat
1g
6%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
350mg
15%
Potassium
480mg
14%
Total Carbohydrate
57g
19%
Dietary Fiber
6g
22%
Sugars
4g
Protein
17g
% Daily Value*:
Vitamin A
35%
35%
Vitamin C
45%
45%
Calcium
8%
8%
Iron
25%
25%
Exchanges:
3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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