Pasta Primavera - May 2018

Ingredients-

• 2 Leeks, trimmed, cleaned, cut lengthwise in half then crosswise into ¼ inch wide slices
• 1 Tbsp extra virgin olive oil
• 1 lb. thin asparagus, trimmed and cut into ¼ inch long pieces
• 1 package (12oz) whole grain spaghetti
• 1 cup frozen peas
• 1 pint grape tomatoes, cut in half
• ¼ cup fresh flat leaf parsley, finely chopped
• ¼ cup freshly grated Parmesan cheese

• Boil large pot of water.
• In 12 in. skillet, heat oil on medium until hot.
• Add leeks and 1/8 teaspoon each salt and pepper; cook 10 minutes or until tender and golden, stirring occasionally. -Add pasta to boiling water; cook as label directs.
• While pasta cooks, increase heat under skillet to medium-high. Add asparagus and 1/8 teaspoon each salt and pepper; cook 1 minute or until bright green, stirring.
• Add peas, tomatoes, and ¼ teaspoon each salt and pepper. Cook 2 minutes or until peas are bright green.
• From sauce pot with pasta scoop 1 cup water pour into skillet with vegetables. Cook 5 minutes or until liquid has reduced and tomatoes have softened.
• Drain pasta, rinse with cold water to keep from continuing to cook; transfer to large serving bowl. Add vegetable mixture. Toss until well combined.
• Divide among serving plates and top with parsley and Parmesan.