Penne With Salmon and Roasted Vegetables

Ingredients

• 12 ounces penne
• 2 lbs leeks
• 1 red bell pepper, cut into strips
• 1/4 cup chicken broth, from carton
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 2 teaspoons dried thyme, crushed
• 1/4 teaspoon fresh ground black pepper
• 1 summer squash, halved and cut into 1/4 slices
• 1/4 cup pitted kalamata olive
• 1 salmon fillet, 1/2 pound, skinned

Directions

1. 1

   Preheat the oven to 400°F Prepare the pasta according to package directions.

2. 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.

3. 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.

4. 4

   Place the penne in a large serving bowl. Break the salmon into bite-size pieces and add to the penne with the vegetables.