Pasta Primavera
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.
Ingrediënten
6 main-dish servings
- 2 leeks 1ÂĽ 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
- ÂĽ cup packed fresh flat-leaf parsley leaves finely chopped
- ÂĽ cup freshly grated parmesan cheese
Instructies
- Heat large covered saucepot of water to boiling over high heat.
- Meanwhile, trim and clean leeks, cutting leeks lengthwise in half, then crosswise into ÂĽ-inch-wide slices.
- In 12-inch skillet, heat oil over medium heat until hot.
- Add leeks and â…› 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 â…› teaspoon each salt and pepper; cook 1 minute or until bright green, stirring.
- Add peas, tomatoes, and remaining ÂĽ 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.
Nutritional Information
Calories: 325 kcal
