Pasta with Spring Veggies

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THis is a yummy recipe!

 

Corkscrews With Spring Veggies

 

Toss sautéed asparagus and leeks with pasta and creamy goat cheese.

Yum!

 

Serves: 4

Total Time: about 30 minutes

 

1 bunch leeks (about 1 pound)

1 package (16 ounces) corkscrew or bow-tie pasta

1 tablespoon margarine or butter

1 pound asparagus, trimmed and cut diagonally into 2-inch pieces

1 package (4 ounces) soft goat cheese, cut into small pieces

 

1. Cut off roots and leaf ends from leeks. Discard any tough outer

leaves. Cut each leek lengthwise in half, then crosswise

into 1/4-inch-wide slices. Place leeks in large bowl of cold water;

with hand, swish leeks around to remove any sand. Transfer leeks to

colander. Repeat process, changing water several times, until all sand

is removed. Drain well.

 

2. In large saucepot, prepare pasta in boiling salted water as label

directs.

 

3. Meanwhile, in nonstick 12-inch skillet, melt margarine or butter

over

medium heat. Add leeks and cook until almost tender, about 5 minutes,

stirring often. Stir in asparagus, 3/4 teaspoon salt, and 1/4 teaspoon

coarsely ground black pepper; cook 5 minutes longer, stirring often.

Add 1/3 cup water; cover and cook 3 to 5 minutes, until asparagus is

tender-crisp.

 

4. Drain pasta, reserving 3/4 cup pasta cooking water. Return pasta to

saucepot. Add asparagus mixture and pasta cooking water; toss well.

Spoon into large serving bowl; sprinkle with goat cheese and coarsely

ground black pepper.

 

Makes 4 main-dish servings.

 

Each serving: About 580 calories, 23 g protein, 96 g carbohydrate, 11

g total fat (5 g saturated), 6 g fiber, 13 mg cholesterol, 705 mg

sodium.