• ½ lb whole-grain pasta
  • 1 bunch asparagus, woody ends trimmed, cut into ½-inch pieces
  • 2 5-oz cans salmon, drained
  • Juice of ½ lemon
  • ½ cup sun dried tomato, sliced
  • ½ cup fresh cilantro, chopped
  • ½ tsp red pepper flakes
  • Salt and pepper to taste
  • Grated Parmesan cheese (optional)


  1. In a large saucepan, cook penne according to package directions.
  2. Add asparagus to the cooking pasta with about 3 minutes remaining.
  3. Drain pasta and asparagus, and mix with salmon, lemon juice, sun dried tomato, cilantro, pepper flakes, salt and pepper.
  4. Top with Parmesan cheese if desired.
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