Water
2 tablespoons curry powder
8 ounces uncooked penne (tubular pasta)
3/4 pound medium shrimp, cooked and peeled (fully-cooked thawed frozen shrimp work well)
4 ounces smoked salmon, diced
1 1/2 cups lightly steamed, coarsely chopped asparagus
1 tablespoon chopped fresh tarragon (or 1 teaspoon dry)
1 teaspoon fresh-squeezed lemon juice
1/4 teaspoon salt
1/4 teaspoon coarse ground black pepper
3 tablespoons olive oil
Fill a large saucepan 3/4 full of water and stir in curry powder until dispersed. Add pasta and cook according to package directions, omitting any salt. Drain well, cool with cold running water, and drain again; place in a large serving bowl. Add shrimp, salmon, and asparagus. In a small bowl, stir together the tarragon, lemon juice, salt, and pepper. Using a whisk, briskly whisk in the oil while pouring it in a steady stream. Pour dressing over pasta and toss gently to coat well. Serve right away. Slightly warm leftovers in the microwave before serving.
Yield: 8 cups
Serving size: 1 cup
Nutrition Facts
Per Serving:
Calories: 219
Carbohydrate: 23 g
Protein: 16 g
Fat: 7 g
Saturated fat: 1 g
Sodium: 450 mg
Fiber: 2 g
Exchanges per serving: 1 starch, 1 vegetable, 2 lean meat
Carbohydrate choices: 1 1/2
