Salmon and Herb Penne Time: 20 MinutesServings: 4 

4 oz whole wheat penne

¼ cup olive oil

1 cup grape tomatoes (12-15), halved

5 cloves garlic, minced

½ cups white wine or low-sodium chicken broth

¾ lb. boneless, skinless wild salmon fillet, cut into bite-sized pieces

2 Tbsp. chopped fresh basil

1 Tbsp. chopped fresh oregano

1 Tbsp. capers, rinsed and drained

1.       PREPARE pasts 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 information per serving:

385 calories, 21 grams protein, 25 grams carbohydrates, 3 grams fiber, 20 grams fat, 2.5 grams saturated fat, 47 mg cholesterol, 111 mg sodium

 Flat Belly Bonus

Don’t add oil (extra calories) to the pasta cooking water.  Using enough water and stirring often prevent sticking.