Pasta Primavera

1. 1

   Heat large covered saucepot of water to boiling on high.

2. 2

   Meanwhile, trim and clean leeks, cutting leeks lengthwise in half, then crosswise into 1/4-inch-wide slices.

3. 3

   In 12-inch skillet, heat oil on medium until hot.

4. 4

   Add leeks and 1/8 teaspoon each salt and pepper; cook 9 to 10 minutes or until tender and golden, stirring occasionally.

5. 5

   While leeks cook, trim asparagus and cut into 1 1/2 inch-long pieces.

6. 6

   Add pasta to boiling water; cook as label directs.

7. 7

   While pasta cooks, increase heat under skillet to medium-high.

8. 8

   Add asparagus and 1/8 teaspoon each salt and pepper; cook 1 minute or until bright green, stirring.

9. 9

   Add peas, tomatoes, and 1/2 teaspoon each salt and pepper.

10. 10

    Cook 2 minutes or until peas are bright green.

11. 11

    From saucepot with pasta, scoop 1 cup water; pour into skillet with vegetables.

12. 12

    Cook 5 minutes or until liquid has reduced and tomatoes have softened.

13. 13

    Drain pasta; transfer to large serving bowl.

14. 14

    Add vegetable mixture.

15. 15

    With tongs, toss until well combined.

16. 16

    Divide among serving plates, and top with parsley and Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.