Serves 6

Ingredients

12 oz penne pasta

¼ c pitted kalamata olives

1 salmon fillet (1/2 lb), skinned

2 Tbsp lemon juice

1 Tbsp olive oil

2 tsp dried thyme, crushed

1/4 tsp freshly ground black or red pepper

1 yellow summer squash, halved and cut into ¼” slices

1 red bell pepper, cut into strips

1/4 cup chicken broth

1. Preheat oven to 400 degrees F.
2. Prepare pasta per package directions.
3. Meanwhile, cut the leeks and bell pepper and put into a 13” X 9” baking dish, then add the broth, lemon juice, 1/2 or 2/3 Tbsp oil, thyme, and pepper; cover with foil, and bake 15 minutes.
4. Add squash, olives, and salmon to the baking dish, and drizzle with the remaining 1/2 or 1/3 Tbsp oil, then cover and bake for 30 minutes, or until salmon is opaque, and the vegetables are tender.
5. Place the penne in a large serving bowl.
6. Break the salmon into bite-size pieces, and add to the penne with the vegetables.