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.

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Servings:
6
Yield:
about 1 1/3 cups per serving
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375ºF. Coat 2 baking sheets with cooking spray.

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  • 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.

  • 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.

  • 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.

  • In a serving bowl, toss together penne, cooking water, roasted vegetables, basil, garlic, and lemon zest; garnish with Parmesan.

Tips

Recipe courtesy of Weight Watchers

Nutrition Facts

276 calories; fat 7.5g; saturated fat 2g; carbohydrates 45g; insoluble fiber 9g; sugars 8g; protein 13g; sodium 503mg; calcium 24mg; iron 1mg.
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