Penne with Roasted Tomatoes, Asparagus and Leeks
7
Points®
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)
Instructions
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.
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