3 c Penne pasta

1 pk Knorr alfredo pasta sauce

1 1/2 c Milk

1 tb Butter

3 tb Lemon juice

1 tb Grated lemon rind

2 tb Mayonnaise

1/2 ts Dried basil

1 lb Salmon fillets

1 Red pepper, quartered

In a large pot of salted water, cook the penne for 8-10 minutes or until tender but firm. In a saucepan

combine the sauce mix, milk and butter. Bring to boil over med-high heat, stirring constantly. Reduce heat to med-low and add lemon juice and rind. Cook uncovered 3-5 minutes, stirring occasionally. Combine mayonnaise and basil. Cut salmon fillets into 3-4 portions, brush with mayonnaise mixture. Broil or

grill the salmon and peppers for 5-10 minutes, turning once, until salmon starts to flake and peppers are softened. Cut peppers into strips; remove skin from salmon and cut into chunks. Drain pasta; return to saucepan. Add peppers and sauce, toss well. Place pasta and sauce on plate, top with salmon. Garnish with fresh basil leaves, serve immediately