Roasted Vegetable and Pasta Toss

Prep time:15 min
Total time:35 min

Serves 6


2 leeks, white and light green parts only, sliced

1 bunch asparagus, trimmed and chopped

2 red bell peppers, chopped

1/4 cup Longo’s Signature Extra Virgin Olive Oil, divided

1/4 cup chopped fresh Longo’s Organic Basil, divided

1/4 tsp each salt and pepper

1 bag (500 g) Longo’s Signature Organic Artisan Torchietti Pasta

1/4 cup grated Parmesan cheese (optional)


  • Toss leeks, asparagus and peppers with 3 tbsp each of the oil and basil, salt and pepper. Spread onto parchment-paperlined baking sheet and roast in preheated 400°F oven for 20 minutes; set aside.
  • Boil pasta in pot of boiling salted water for about 10 minutes or until al dente. Drain and return to pot; add roasted vegetables to pot. Toss with remaining oil and basil.
  • Sprinkle with Parmesan to serve, if using.

Nutritional Information

Per serving: 410 calories
  • Protein 12g
  • Fibre 5g
  • Fat 10g
  • Sugar 4g
  • Carbs 70g
  • Sodium 105mg