Penne with Roasted Tomatoes, Asparagus and Leeks
7
Points® value
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
6
Difficulty
Easy
This easy supper combines penne with delicious roasted veggies. Adding lemon zest, basil and Parmesan at the end of cooking gives the dish bright, bold flavour.
Ingredients
Cooking spray
4 spray(s)
Asparagus
2 pound(s)
Uncooked leek
2 medium
Cherry tomatoes
6 cup(s)
Extra virgin olive oil
2 tbsp(s)
Kosher salt
1 tsp(s), or to taste
Black pepper
¼ tsp(s)
Uncooked penne
8 oz
Table salt
1 pinch(es), for cooking pasta
Fresh basil
½ cup(s), chopped
Minced garlic
1 tsp(s)
Lemon zest
1 tsp(s)
Shredded parmesan cheese
½ cup(s), (use a high quality Parmesan for the best flavour)