Penne with Leeks and Asparagus
Servings
2Serving size
2 ounces pasta with veggiesThis recipe can be multiplied but does not make very good leftovers.
Ingredients
| 3 quart Water |
| 4 ounce Whole Wheat Penne (or gluten-free pasta) |
| 1 tsp. Olive oil |
| 1 medium (about l2 ounces) Leeks (cleaned and sliced thin) |
| 12 ounces Asparagus, raw (cut into 2 inch lengths) |
| 1 Tbsp., drained Capers |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 1 tsp. Fresh thyme |
| 1 1/2 ounce Parmesan cheese (grated) |
Instructions
While the pasta is cooking place a large skillet over medium-high heat. Add the olive oil and then the green part of the leeks. Cook for about 3 - 5 minutes. As the leeks begin to wilt add the white part of the leek and the asparagus.
Cook for about 5 minutes, tossing frequently. Add the capers, salt, pepper, and thyme leaves.
When the penne is cooked, drain the pasta but reserve 1/2 cup of the pasta water. Add the penne to the skillet with the leeks and asparagus and toss. Add the parmesan cheese and toss well. If the sauce is too thick, add some of the pasta water about 2 tablespoons at a time until the sauce is to your liking.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
Recipe Notes
Quick and simple. Fresh and light. These are the foundations of great eating and healthy eating. Quick pasta dishes such as this are faster than ordering a pizza and so easy.