A nutritious, flavor-packed pasta primavera

Pasta is the foundation of many delicious meals. When paired with nutritious ingredients, the result is a flavorful meal that won’t compromise anyone’s diet.

For people seeking to eat healthier, this nutritious and filling recipe for Pasta Primavera with Asparagus, Peas, Leek, and Tomatoes, courtesy of Lines+Angles, is an ideal meal option.

 

Pasta Primavera with Asparagus, Peas, Leek, and Tomatoes

Serves six to eight

For the pasta:

• 16 ounces fusilli pasta
• 3 tablespoons olive oil
• One small leek, thinly sliced
• 9 ounces asparagus, trimmed  and halved
• 11 ounces frozen peas, thawed
• 8 ounces cherry tomatoes, quartered
• Salt
• Freshly ground black peppercorns

To serve:

• 5 tablespoons grated parmesan,  for sprinkling
• One sprig thyme

1. Cook the fusilli in a large saucepan of salted, boiling water until al dente, about eight to 10 minutes.
2. Meanwhile, heat the oil in a large sauté pan set over medium heat. Add the leek and a pinch of salt and sweat for five to six minutes, until softened.
3. Add the asparagus and peas. Cover the pan with a lid. Cook for three to four minutes, until the green vegetables are tender. Drain the fusilli, reserving 1 cup of the cooking liquid.
4. Add the fusilli to the vegetables, along with the cherry tomatoes, some salt and pepper, and a splash of the reserved cooking water.
5. Cook for two more minutes, until the pasta looks glossy.
6. To serve: Divide between bowls, sprinkle with parmesan and garnish with thyme.