Roasted Vegetable and Pasta Toss
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.
- Protein 12g
- Fibre 5g
- Fat 10g
- Sugar 4g
- Carbs 70g
- Sodium 105mg