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INGREDIENTS
- 200 g whole wheat penne pasta, dry
- 140 g carrots (peeled and sliced into thin rounds)
- 100 g cherry tomatoes (halved)
- 15 green olives (halved)
- 1 teaspoon dried dill (optional)
- 100 ml vegetable broth
- 100 g low-fat yogurt (0 % fat)
- 100 g smoked salmon (cut into smaller pieces)
- 1 handful fresh flat-leaf parsley (finely chopped)
- Salt
- Pepper
INSTRUCTIONS
- 1Bring salted water to a boil in a large pot, add the pasta, and cook for 14–15 minutes over high heat. Drain after cooking.
- 2Heat a large pot over medium heat and sauté the carrots dry (or with a little water) for about 3 minutes. Then add tomatoes, olives, salt, pepper, dill, and vegetable broth, reduce heat to low, and simmer (5–6 minutes). Afterward, turn off the heat, stir in the yogurt, and add the salmon and cooked pasta.
- 3Sprinkle with parsley and serve.
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The author of the photograph is Marie Bartošová