PUBLISHED 07/03/2003
Hands-on time: 25 minutes
Unattended time: None
Here's where a few higher-fat ingredients come in handy. Small amounts of pine nuts and Roquefort cheese make a big impact on taste without upsetting a low-fat lifestyle.
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon dried sage
- 1 cup fat-free chicken broth or vegetable broth
- 1/4 cup dry white wine or nonalcoholic white wine
- Ground black pepper
- 1 pound bow-tie pasta
- 1 pound salmon fillet
- Juice of 1/2 lemon
- 1 1/2 ounces Roquefort or blue cheese, crumbled
- 3 tablespoons toasted pine nuts
Directions: Preheat the broiler. Coat a broiler pan with no-stick spray.
Coat a small saucepan with no-stick spray. Place over medium heat. Add the oil, garlic, and sage. Cook for 30 seconds. Add the broth and wine. Season with the pepper. Reduce the heat to low and simmer for 5 minutes.
Cook the pasta in a large pot of boiling water according to the package directions.
Place the salmon on the prepared pan and sprinkle with the lemon juice. Broil 4" from the heat for 10 minutes per 1" thickness of fish, or until the fish flakes easily when tested with a fork.
Drain the pasta and place in a large bowl. Toss with the broth mixture. Flake the salmon into pieces and discard the skin. Place the salmon on top of the pasta. Add the Roquefort or blue cheese and pine nuts. Toss gently.
Makes 6 servings
Per serving
462 calories
10.9 g. total fat
2.7 g. saturated fat
28.1 g. protein
60.7 g. carbohydrates
0.1 g. dietary fiber
45 mg. cholesterol
235 mg. sodium
