Pasta Primavera
Pasta Primavera
Nutritional Information: Serves 6 (2 cups)
Calories: 450 · Fat: 7g · Cholesterol: 5mg · Sodium: 520mg · Carbohydrates: 75g · Fiber 6g · Protein: 15g · WW+: 11pts
Ingredients:
1 1/2lb leeks white and light green parts halved lengthwise and sliced 1/2″ thick
1lb asparagus, trimmed, tough ends reserved and chopped coarse, spears sliced 1/2″ thick
2 cups frozen peas, thawed
4 garlic cloves, minced
4 cups chicken broth ( or vegetable)
1 cup water, plus extra as needed
2T. extra-virgin olive oil
1/8t. red pepper flakes
1 lb campanelle or small pasta shape
1 cup dry white wine
2 T. minced fresh mint
2 T. minced fresh chives
1/2 t. grated lemon zest
1 T. lemon juice
1 oz Parmesan cheese, grated (1/2 cup)
Directions:
1. Place dark green leek trimmings, asparagus trimmings, 1 cup peas, half of garlic, vegetable broth, and water in large saucepan. Bring to simmer and cook gently for 10 minutes. Strain broth through fine mesh strainer into 8 cup liquid measuring cup, pressing on solids to extract as much liquid as possible; discard solids. ( You should have 5 cups broth; add water as needed to make 5 cups) Return broth to saucepan, cover , and keep warm over low heat.
2. Combine sliced leeks, 1 teaspoon oil, and 1/8 teaspoon salt in dutch oven. Cover and cook over medium-low heat, stirring occasionally, until just beginning to brown, about 5 minutes. Stir in asparagus pieces and cook until crisp-tender, 4-6 minutes. Stir in remaining garlic and pepper flakes and cook until fragrant, about 30 seconds. Stir in remaining 1 cup peas and cook for 1 minute; transfer vegetables to plate.
3. Wipe now empty pot clean, add 2 teaspoons oil, and place over medium heat until shimmering. Add pasta and cook, stirring frequently, until just beginning to brown, about 5 minutes. Stir in wine and cook until absorbed, about 2 minutes. Stir in warm broth, increase heat to medium-high, and bring to boil. Cook, stirring often, until most of liquid is absorbed and pasta is al dente, 8-10 minutes. Meanwhile, combine mint, chives, and lemon zest in bowl.
4. Off heat, stir in cooked vegetables, remaining 1 Tablespoon oil, half of herb mixture, lemon juice, and Parmesan. Season with salt and pepper to taste and serve, passing remaining herb mixture separately.
Recipe source: Comfort Food Makeovers (Americas Test Kitchen)]]>
