WW Cafe Penne with Roasted Tomatoes, Asparagus and Leeks
8
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 Parmesen at the end of cooking gives the dish bright, bold flavor.
Ingredients
Cooking spray
4 spray(s)
Asparagus
4 pound(s)
Uncooked leeks
4 medium
Cherry tomatoes
12 cup(s)
Olive oil
4 Tbsp, extra virgin
Kosher salt
2 tsp, or to taste
Black pepper
½ tsp
Uncooked penne pasta
8 oz
Table salt
1 pinch(es), for cooking pasta
Fresh basil
½ cup(s), chopped
Jarred minced garlic
1 tsp
Lemon zest
1 tsp
Shredded parmesan cheese
½ cup(s), (use a high quality Parm for the best flavor)
Instructions
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 2 cups per serving.
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