This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is NOT safe for those who are sensitive to gluten.
"Asparagus inspires gentle thoughts."
-Charles Lamb, English essayist
Quick and simple. Fresh and light. These are the foundations of great eating and healthy eating. Quick pasta dishes such as this are faster than ordering a pizza and so easy.
Most recipes contain instructions to add salt to the water before (or sometimes during) boiling pasta. I have seen a multitude of reasons including that the salt changes the boiling point of the water (sorry; not enough to matter) to the salt keeping the water from boiling over (not chemically possible).
There is an argument for adding the salt to enhance the flavor of the pasta but I prefer to carefully control my sodium intake and the flavor of my food. The difference in pasta boiled in salted water and unsalted water is minimal and any difference will be masked by a well made and properly seasoned sauce.
Servings = 2 | Serving size =2 ounces pasta with veggies
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe does not make very good leftovers.
|4 ounces||whole wheat or gluten-free penne|
|1 tsp||olive oil|
|1 large||leek (cleaned and sliced thin)|
|12 ounces||asparagus spears (cut into 2 inch lengths)|
|fresh ground black pepper (to taste)|
|1 tsp||fresh thyme leaves|
|1 1/2 ounces||Parmigiano-Reggiano (grated)|
Place the water in a large sauce pan over high heat. When boiling add the penne and stir. Reduce the heat to a low boil.
While the pasta is cooking place a large skillet over medium-high heat. Add the olive oil and then the green part of the leeks. Cook for about 3 - 5 minutes. As the leeks begin to wilt add the white part of the leek and the asparagus.
Cook for about 5 minutes, tossing frequently. Add the capers, pepper and thyme leaves.
When the penne is cooked drain but reserve 1/2 cup of the pasta water. Add the penne to the skillet and toss. Add the parmesan cheese and toss well. If the sauce is too thick, add some of the pasta water about 2 tablespoons at a time.
Serving size = 2 ounces pasta with veggies
Servings = 2
Amount Per Serving
|Calories 441||Calories from Fat 81|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 4g||20%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 75g||25%|
|Dietary Fiber 12g||46%|
|Vitamin A 87%||Vitamin C 53%|
|Calcium 42%||Iron 54%|
|Vitamin K 156 mcg||Potassium 804 mg|
|Magnesium 165 mg|