Photo of Penne with Roasted Tomatoes, Asparagus and Leeks by WW

Penne with Roasted Tomatoes, Asparagus and Leeks

Points® value
Total Time
55 min
15 min
40 min
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.


Cooking spray

4 spray(s)


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)


  1. Preheat oven to 375ºF (162ºC). Coat 2 baking sheets with cooking spray.
  2. Cut leeks lengthwise and soak in a bowl of water; rinse well to remove dirt and cut white and light green parts into 1-inch pieces. Trim asparagus; cut into 1-inch pieces.
  3. Toss asparagus, leeks and tomatoes with oil, kosher salt and pepper; spread evenly on prepared baking sheets. Roast, stirring once halfway through, about 35 to 40 minutes.
  4. Meanwhile, bring a large pot of salted water to a boil. Cook penne according to package instructions; reserve 1/4 cup pasta cooking water and then drain pasta.
  5. In a serving bowl, toss together penne, cooking water, roasted vegetables, basil, garlic, and lemon zest; garnish with Parmesan. Yields about 1 1/3 cups per serving.