Monday, April 18, 2011

Primo Pasta Primavera

This dish is bursting with color and flavor!  There is not a lot of spices - the vegetables provide all the flavor with a touch of S&P.  I was skeptical but after one bite - I was convinced!


Prepare the vegetables


Tonight we used whole grain spaghetti

Saute the leeks first; then the other ingredients



Here is the finished dish and add cheese if you like! (We did)




A definite 4 star meal!!
 
Pasta Primavera Serves: 4 Calories: ~500 Prep Time to Table: 40 minutes
Recipe : Magazine clipping

 Ingredients:
-2 leeks
-1 Tbl olive oil
-1 lb. thin asparagus cut in 1 ¼” slices
-1 cup frozen peas
-1 pint grape tomatoes (cut in half)
-1 pkg (12 oz.) whole grain spaghetti
- ¼ cup chopped fresh parsley
- ¼ cup fresh grated parmesan or romano cheese

 Preparation:
1. Cook pasta according to directions (save 1 cup pasta water*)
2. Clean leeks; cut lengthwise in half then cut in ¼” slices
3. Over medium heat; heat oil and then add leeks, ¼ each salt and pepper and sauté about 9-10 minutes until tender and golden-stirring occasionally.
4. Increase heat to medium-high and add asparagus and cook about 1 minute until bright green stirring entire time.
5. Add peas and tomatoes and additional salt and pepper and sauté additional 2 minutes
6. Scoop 1 cup of pasta water* and add to skillet. Cook 5 minutes until liquid has reduced and tomatoes have softened.
7. Drain pasta; transfer to large bowl and add vegetable mixture. Toss until well combined. Serve and top with parsley and cheese.

Notes:

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