1.Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid; keep pasta and cooking liquid warm
2.Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add leeks, savory, and1/2 teaspoon salt; cook 15 minutes or until leeks are translucent, stirring occasionally. Increase heat to medium-high. Add wine; cook 1 minute. Add stock; bring to a simmer. Remove from heat; stir pasta, reserved liquid, parsley and lemon rind .
3.Sprinkle salmon fillet with remaining1/4 teaspoon salt and pepper. Heat a large skillet over medium-high heat. Add remaining 1tablespoon olive oil and butter; swirl until butter melts. Add salmon fillet, and cook for 5 minutes on each side or until desired degree of done ness. Flake the salmon into large chunks. Arrange 1cup of pasta mixture on each of 6 plates, and top evenly with. Flaked salmon. Serve immediately.
Calories 415; Fat 13.7g(sat2.7g, mono 6.9 g, poly 2.7g); Protein 23.7g; Carb 47.2g; Fiber 2.6g Chol 45mg; Iron 3.3mg; Sodium 349mg; Calc 50mg
Can also use a different type of wide noodle too!
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|Serving Size: 1 Serving (29g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 43 (86%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 1.3g||7 %|
|Monounsaturated Fat 2.8g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 4mg||1 %|
|Sodium 29.5mg||1 %|
|Potassium 30.8mg||1 %|
|Total Carbohydrate 0.9g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.8g|
|Protein 0.6g||1 %|
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Calories per serving: 50
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