In The Kitchen
Spring Veggie Pasta
Description :
Packed with asparagus, leeks, garlic, and lemon, we'll be eating this easy vegetarian dinner all season. Pass the parm, please.
Ingredient :
- 12 oz. fettuccine
- 1 lb. asparagus, trimmed and sliced on a diagonal
- 1/4 c. olive oil, divided
- 2 cloves garlic, pressed
- 1 large leek, white and light green parts only, sliced into half-moons
- 2 tbsp. fresh thyme leaves
- 1/8 tsp. red pepper flakes
- Kosher salt
- 1 tbsp. grated lemon zest plus 3 Tbsp juice
- 2 oz. Parmesan, shaved with peeler
Direction :
- Cook pasta per pkg. directions, adding asparagus during last 2 minutes of cooking.
- Meanwhile, in a large skillet, heat 2 Tbsp oil with garlic, leek, thyme, red pepper flakes, and 1/4 tsp salt on medium-low and cook, stirring occasionally, until very tender, 12 to 15 minutes.
- Reserve 1 cup pasta cooking water, then drain pasta and asparagus and add to leek mixture. Add lemon juice, remaining 2 Tbsp oil, and 1/4 cup reserved cooking water, tossing to coat. Fold in half of Parmesan, adding more cooking water if pasta seems dry. Top with lemon zest and remaining Parmesan.
