Pasta Primavera

By stacymd23

Ingredients

• 2 leeks
• 1 Tbsp extra virgin olive oil
• 1 lb. thin asparagus
• 1 pkg (12 oz) whole grain-spaghetti
• 1 c. frozen peas
• 1 pt. grape tomatoes, cut in half
• 1/4 c. packed fresh flat-lear parsley leaves, finely chopped
• 1/4 c. freshly grated Parmesan cheese

Preparation

Step 1

Heat large covered saucepot of water to boiling on high. Meanwhile, trim and clean leeks, then crosswise into 1/4-in wide slices

2. IN 12in skillet, heat oil on medium until hot. Add leeks and 1/8 teaspoon each salt and pepper; cook 9-10 minutes or until tender and golden, stirring occassionally. While leeks cook, trim asparagus and cut into 11/2 in long pieces

3. Add pasta to water cook as label directs. While pasta cooks, increase heatunder skillet to med-high. Add asparagus and 1/8 teaspoon salt and pepper; cook 1 min or until bright green, stirring. Add peas, tomatoes, and 1/4 teaspoon each s&p. Cook 2 minutes or until peas are bright green. From saucepot with pasta scoop 1 cup water; pour into skillet with veggies. Cook 5 minutes or until liquid has reduced and tomatoes have softened.

4. Drain pasta; transfer to serving bowl. Add veggies. With tongs, toss until well combined. Divide among plates and top with parsely and Parmesan