Pasta Primavera
This dish is traditionally made in spring, when the first tender young vegetables appear—thus the name primavera, which means “spring” in Italian. With an abundance of first-of-the-season veggies and fiber-rich whole-grain spaghetti, you’ll never miss the cream sauce—or the calories.
Ingredients
6 main-dish servings
- 2 leeks 1¼ pounds
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 pound thin asparagus
- 1 package 12 ounces whole-grain spaghetti
- 1 cup frozen peas
- 1 pint grape tomatoes each cut in half
- ¼ cup packed fresh flat-leaf parsley leaves finely chopped
- ¼ cup freshly grated parmesan cheese
Instructions
- Heat large covered saucepot of water to boiling over high heat.
- Meanwhile, trim and clean leeks, cutting leeks lengthwise in half, then crosswise into ¼-inch-wide slices.
- In 12-inch skillet, heat oil over medium heat until hot.
- Add leeks and ⅛ teaspoon each salt and pepper; cook 9 to 10 minutes or until tender and golden, stirring occasionally.
- While leeks cook, trim asparagus and cut into 1½-inch-long pieces.
- Cook pasta as label directs.
- Meanwhile, increase heat under skillet to medium-high.
- Add asparagus and ⅛ teaspoon each salt and pepper; cook 1 minute or until bright green, stirring.
- Add peas, tomatoes, and remaining ¼ teaspoon each salt and pepper.
- Cook 2 minutes or until peas are bright green.
- From saucepot 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; transfer to large serving bowl.
- Add vegetable mixture.
- With tongs, toss until well combined.
- To serve, top with parsley and Parmesan.
Nutrition values
Calories: 325 kcal