2 pounds of penne pasta

Sea salt

2 cloves garlic, peeled and chopped

1 small leek, cleaned and chopped (white part only)

1 head of broccoli, cut into bite-size pieces

of stem and florets

1 bunch asparagus, trimmed and cut into thirds

1 12-ounce package of frozen peas

2 cans of tuna, drained

2 teaspoons dried basil

Lemon juice and zest of one lemon

2 tablespoons olive oil, plus more as needed

Grated black pepper, to taste

Red pepper flakes (optional)

Fresh parsley leaves, chopped

1. Bring large pot of salted water to a boil (enough to hold the pasta and the vegetables).

2. Cook the pasta in boiling water for 6 minutes.

3. Meanwhile, heat a small amount of olive oil in a small saute pan, and saute the garlic and leeks until just cooked. Set aside.

4. Add the chopped broccoli to the boiling water and pasta. Continue cooking for 2 additional minutes.

5. Add the asparagus and peas to the boiling pot, and continue cooking for an additional 3 minutes.

6. Drain the pasta and vegetables. Immediately add the tuna, basil, sauteed leek and garlic, lemon juice, lemon zest, and olive oil.

7. Season with salt and pepper to taste. Add a splash more olive oil if needed. Add a pinch of red pepper flakes for a touch of heat, if desired. Garnish with chopped parsley. Toss and serve.

Per serving: 390 calories; 22 grams protein; 57 grams carbohydrates; 2 grams sugar; 8 grams fat;

77 milligrams cholesterol; 71 milligrams sodium;

3 grams dietary fiber.