Healthified Mediterranean Salmon Pasta

 

6

ounces whole wheat penne or rotini pasta

Nonstick cooking spray

2

cloves garlic, minced

4

large roma tomatoes, chopped

1/2

cup sliced green onions

12

ounces cooked salmon,* broken into chunks, or two cans (6 oz) water-pack skinless, boneless salmon, drained

1/8

teaspoon salt

3

tablespoons snipped fresh basil

1/2

teaspoon black pepper

2

teaspoons olive oil

1/2

cup crumbled reduced-fat feta cheese (2 ounces)

• 1 In a 4-quart Dutch oven, cook pasta according to package directions. Drain well. Return pasta to Dutch oven; cover to keep warm.
• 2 Lightly coat an unheated large nonstick skillet with nonstick cooking spray. Heat skillet over medium-high heat. Add garlic; cook and stir for 15 seconds. Add tomatoes and green onions to skillet. Cook and stir until just tender. Sprinkle salmon with salt. Add salmon, snipped basil, and pepper to skillet. Heat through.
• 3 Add oil to drained pasta; toss to mix. Add salmon mixture and feta cheese to pasta; toss gently. Serve warm. Garnish with basil sprigs.