Baked Leek & Tomato Penne

Ingredients

Instructions

1. Preheat oven to 425°F and bring a large pot of salted water to boil. In a 9- x 13-inch baking dish, combine leek, oil, lemon zest and juice, and thyme. Season with salt and pepper, cover with aluminum foil and bake 10 minutes.
2. Cook pasta until al dente.
3. Add tomatoes and capers to leeks and stir. Bake uncovered until leeks are tender, about 10 minutes. Remove thyme. Return drained pasta to pot, add leek-tomato mixture and toss. Season and serve with freshly grated cheese.

Nutrition Info

Nutrients per serving: 425 calories, 8 g fat, 14 g protein, 71 g carbs, 6 g fibre. Excellent source of folate and iron.