Salmon and Herb Penne
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 393.0
- Total Fat: 16.0 g
- Cholesterol: 75.4 mg
- Sodium: 127.0 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 3.7 g
- Protein: 30.5 g
View full nutritional breakdown of Salmon and Herb Penne calories by ingredient
Introduction
Adding a monounsaturated fat (MUFA) creates a slimming meal proven to attack belly fat. Adding a monounsaturated fat (MUFA) creates a slimming meal proven to attack belly fat.Number of Servings: 4
Ingredients
-
4 oz whole wheat penne
1/4 cup olive oil
1 cup grape tomatoes (12-15), halved
5 cloves garlic, minced
1/2 cup white wine or low sodium chicken broth
3/4 lb boneless, skinless wild salmon fillet, cut into bite-size pieces
2 tbsp chopped fresh basil
1 tbsp chopped fresh oregano
1 tbsp capers, rinsed and drained
Directions
TIME: 20 MINUTES
SERVINGS: 4 SERVINGS
1. PREPARE pasta per package directions without adding salt.
2. HEAT oil in large skillet over medium-high heat while pasta cooks. Add tomatoes and garlic and cook 1 to 2 minutes. Raise heat to high and add wine, salmon, basil, oregano, and capers and cook until salmon is just opaque, about 4 minutes.
3. DRAIN pasta and add to skillet. Toss with tomatoes and salmon to combine. Divide equally among 4 bowls. Sprinkle with additional basil and oregano, if desired.
NUTRITIONAL INFO PER SERVING
385 cal, 21g pro, 25g carb, 3g fiber, 20g fat, 2.5g sat fat, 47 mg chol, 111mg sodium
Number of Servings: 4
Recipe submitted by SparkPeople user DUCKFEET52.
SERVINGS: 4 SERVINGS
1. PREPARE pasta per package directions without adding salt.
2. HEAT oil in large skillet over medium-high heat while pasta cooks. Add tomatoes and garlic and cook 1 to 2 minutes. Raise heat to high and add wine, salmon, basil, oregano, and capers and cook until salmon is just opaque, about 4 minutes.
3. DRAIN pasta and add to skillet. Toss with tomatoes and salmon to combine. Divide equally among 4 bowls. Sprinkle with additional basil and oregano, if desired.
NUTRITIONAL INFO PER SERVING
385 cal, 21g pro, 25g carb, 3g fiber, 20g fat, 2.5g sat fat, 47 mg chol, 111mg sodium
Number of Servings: 4
Recipe submitted by SparkPeople user DUCKFEET52.
Member Ratings For This Recipe
-
WISHIEGIRL
-
JABCLUB