Penne with Roasted Tomatoes, Asparagus and Leeks

Total Time
55 min
15 min
40 min
This easy supper combines penne with delicious roasted veggies. Adding lemon zest, basil and Parmesen at the end of cooking gives the dish bright, bold flavor.


cooking spray

4 spray(s)

uncooked asparagus

2 pound(s)

uncooked leek(s)

2 medium

fresh cherry tomato(es)

6 cup(s)

olive oil

2 Tbsp, extra virgin

kosher salt

1 tsp, or to taste

black pepper

¼ tsp

uncooked penne

8 oz

table salt

1 pinch, for cooking pasta


½ cup(s), chopped

minced garlic

1 tsp

lemon zest

1 tsp

shredded parmesan cheese

½ cup(s), (use a high quality Parm for the best flavor)


  1. Preheat oven to 375ºF. 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 into1-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.


Add some cooked diced chicken or shrimp to make it an even more substantial meal (could affect SmartPoints value).

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