Creamy Penne w/ Salmon and Asparagus
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 362.3
- Total Fat: 7.8 g
- Cholesterol: 64.4 mg
- Sodium: 699.0 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 5.3 g
- Protein: 34.1 g
View full nutritional breakdown of Creamy Penne w/ Salmon and Asparagus calories by ingredient
Introduction
Originally a WW recipe-- adapted to make it more lo cal. One of my favorite meals. Originally a WW recipe-- adapted to make it more lo cal. One of my favorite meals.Number of Servings: 5
Ingredients
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2 c. dry penne
1.5 chicken bouillon cube dissolved in 1/2 c. water (I used Better than Bouillon)
3/4 c. dry white wine
1.5 pound asparagus, cut into 1" lengths
1 pound salmon fillets, skinned
1 c. nonfat yogurt
4 tbsp. whole-grain mustard
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
4 tablespoons chopped chives
Directions
Cook penne; drain and place in serving bowl.
In large skillet, bring 1/2 c. water to boil and dissolve your bouillon cube, then add the wine. Add asparagus and salmon, and poach until fish is just opaque in center and asparagus is tender-crisp, 5-6 minutes. (I prefer my asparagus a little softer-- if this is the case with you, either microwave the asparagus for about two minutes before putting it into the skillet, or cook for a few minutes in the liquid before adding the fish). With a slotted spoon, transfer salmon and asparagus to serving bowl, reserving the cooking liquid. Flake the salmon into bite-size pieces.
Meanwhile... beat the yogurt, mustard, salt, pepper (and chives, if using) and the cooking liquid. Pour over the penne mixture and toss to coat. If you're feeling rebellious, pour some wine straight onto your pasta, too.
Number of Servings: 5
Recipe submitted by SparkPeople user DETERMINED88.
In large skillet, bring 1/2 c. water to boil and dissolve your bouillon cube, then add the wine. Add asparagus and salmon, and poach until fish is just opaque in center and asparagus is tender-crisp, 5-6 minutes. (I prefer my asparagus a little softer-- if this is the case with you, either microwave the asparagus for about two minutes before putting it into the skillet, or cook for a few minutes in the liquid before adding the fish). With a slotted spoon, transfer salmon and asparagus to serving bowl, reserving the cooking liquid. Flake the salmon into bite-size pieces.
Meanwhile... beat the yogurt, mustard, salt, pepper (and chives, if using) and the cooking liquid. Pour over the penne mixture and toss to coat. If you're feeling rebellious, pour some wine straight onto your pasta, too.
Number of Servings: 5
Recipe submitted by SparkPeople user DETERMINED88.