Whole Wheat Penne with Roasted Tomatoes, Asparagus and Leeks

Ingredients

• 4 spray(s) cooking spray
• 2 pound(s) uncooked asparagus
• 2 medium uncooked leek(s)
• 6 cup(s) fresh cherry tomato(es)
• 2 Tbsp olive oil, extra virgin
• 1 tsp kosher salt, or to taste
• 1/4 tsp black pepper
• 8 oz uncooked whole wheat pasta, penne
• 1 pinch table salt, for cooking pasta
• 1/2 cup(s) basil, chopped
• 1 tsp minced garlic
• 1 tsp lemon zest
• 1/2 cup(s) shredded Parmigiano Reggiano cheese

Instructions

1. Preheat oven to 375° 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.

Notes

Yields about 1 1/3 cups per serving.

Add some cooked diced chicken or shrimp to make it an even more substantial meal.