Bow-Ties With Salmon And Roquefort
Small amounts of pine nuts and Roquefort cheese make a big impact on taste without upsetting a low-fat lifestyle
AT A GLANCE
Preparation Time:
25 minutes
Servings:
6 people
INGREDIENTS
1 tablespoon olive oil
4 cloves garlic, minced
1/4 teaspoon dried sage
1 cup fat-free chicken 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 half a lemon
1 1/2 ounces Roquefort or blue cheese, crumbled
3 pine nuts, toasted
PREPARATION
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 cheese and pine nuts.
Recipe 
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