Grape tomatoes add a burst of sweetness to this pasta favorite



4 oz whole wheat penne
1/4 c olive oil (MUFA)
1 c grape tomatoes (12-15), halved
5 cloves garlic, minced
1/2 c 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

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, 21 g pro, 25 g carb, 3 g fiber, 20 g fat, 2.5 g sat fat, 47 mg chol, 111 mg sodium

Source: Prevention.com