Salmon Pasta Bake

Ingredients

• 2 cups whole wheat penne pasta
• 2 medium green onions
• 1 (14½-ounce) can pink salmon in water
• 1 cup frozen peas
• 1 cup nonfat or low-fat plain yogurt
• 2 teaspoons dried dill or dried parsley
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• ½ cup Parmesan cheese, grated
• 9-inch square baking dish

Materials

• 9-inch square baking dish
• Can opener
• Colander
• Cutting board
• Large bowl
• Large pot
• Measuring cups
• Measuring spoons
• Mixing spoon
• Sharp knife

Instructions

1. Preheat oven to 400°F.
2. Boil the pasta according to package directions. Drain in a colander. Run under water until cool to the touch, to keep noodles from sticking together.
3. Rinse and finely chop green onions.
4. Drain canned salmon. In a large bowl, mix salmon, pasta, green onions, peas, yogurt, dill or parsley, salt, and black pepper.
5. Transfer pasta mixture to a 9-inch square baking dish.
6. Sprinkle Parmesan cheese over pasta mixture. Bake 25-30 minutes, until bubbling and golden.

Chef’s Notes

• Try using 1 (12-ounce) can low-sodium tuna in water instead of the salmon.
• Kick up the flavor by adding a pinch of ground cayenne pepper to the pasta mixture. Or, top with hot sauce when served.