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Whole Wheat Penne with Roasted Tomatoes, Asparagus, and Leeks

Whole Wheat Penne with Roasted Tomatoes, Asparagus, and Leeks


  • Cooking spray
  • 2 pounds uncooked asparagus
  • 2 medium uncooked leeks
  • 6 cups cherry fresh ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon kosher salt, or to taste
  • 1/4 teaspoon black pepper
  • 8 ounces uncooked whole wheat pasta, penne
  • table salt
  • 1/2 cup chopped basil
  • 1 teaspoon minced garlic
  • 1 teaspoon lemon zest
  • cup shredded Parmigiano Reggiano cheese


  1. Preheat oven to 375 degrees F. 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.


  • Recipe courtesy of Weight Watchers

Nutrition Information

Per serving: 276 kcal cal., 7.5 g fat (2 g sat. fat), 45 g carb., 9 g fiber, 8 g sugar, 13 g pro., 24 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet


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