Penne with Roasted Tomato, Leeks & Asparagus


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5 from 2 votes

Penne with Roasted Tomato, Leeks & Asparagus

Toss cooked penne with a blend of scrumptious roasted veggies for an easy weeknight supper. Add cooked diced chicken or shrimp to make it an even heartier meal.
Cook Time40 mins
Course: Side
Cuisine: American, Italian
Servings: 4 servings
Calories: 1680kcal


  • Cooking spray
  • 2 lb asparagus
  • 2 leeks
  • 6 cups cherry tomatoes
  • 2 TB extra virgin olive oil
  • 1 tsp kosher salt
  • ¼ tsp black pepper
  • 8 oz whole wheat penne
  • ¼ cup pasta cooking water
  • ½ cup chopped fresh basil
  • 1 tsp minced fresh garlic
  • 1 tsp lemon zest
  • ½ cup shredded parmesan


  • Trim asparagus and cut into 1” segments. Cut leeks lengthwise, rinse well, and cut white and light green parts into 1” chunks. Preheat oven to 375 degrees and coat two baking sheets with cooking spray. Toss asparagus, leeks, and cherry tomatoes with olive oil, salt and pepper. Roast for 35-40 minutes, stirring once halfway through. Meanwhile, bring a large pot of salted water to a boil.
  • Cook penne according to package instructions, reserve ¼ cup pasta cooking water, and drain pasta. Toss cooked penne with cooking water, roasted veggies, basil, garlic, and lemon. Garnish each serving with parmesan.


Calories: 1680kcal | Carbohydrates: 241g | Protein: 78g | Fat: 50g | Saturated Fat: 13g | Cholesterol: 44mg | Sodium: 3246mg | Potassium: 4199mg | Fiber: 44g | Sugar: 51g | Vitamin A: 305.3% | Vitamin C: 341.3% | Calcium: 99.7% | Iron: 167%

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