SALMON & VEGETABLES IN LEMON DILL SAUCE

1 (12-ounce) package (3 cups) uncooked dried penne pasta
2 cups Light Sour Cream
2 teaspoons lemon juice
2 teaspoons freshly grated lemon peel
2 teaspoons dried dill weed
1 teaspoon garlic salt
1 pound fresh salmon, skinned, cut into 3/4-inch cubes
Salt
Pepper
1 tablespoon Butter
1/4 cup sliced leeks
1 medium (1/2 cup) red bell pepper, cubed 1/2-inch
1 (8-ounce) package (2 cups) frozen sugar snap peas


Cook pasta according to package directions. Drain. Keep warm.

Combine sour cream, lemon juice, lemon peel, dill weed and garlic salt in small bowl; mix well. Set aside.

Season salmon with salt and pepper. Melt butter in 12-inch skillet until sizzling; add salmon. Cook over medium-high heat, stirring constantly, until salmon turns color (3 to 4 minutes). Remove from skillet; keep warm.

Add leeks to same skillet. Cook over medium-high heat, stirring constantly, 1 minute. Add bell pepper and peas. Continue cooking until vegetables are crisply tender (2 to 3 minutes).

Reduce heat to medium-low. Add cooked pasta, salmon and sour cream mixture; stir to coat with sauce. Continue cooking until heated through (1 to 2 minutes).