Pasta Primavera

Pasta Primavera
• 3 medium leeks, white and light green parts, halved lengthwise, washed and cut into ½ inch thick slices
• 1 pound asparagus, cut into ½ inch pieces
• 1 cup frozen peas
• 2 tsp. minced garlic
• 1/4 tsp. red pepper flakes
• 5 cups vegetable broth
• 2 tbsp. freshly squeezed lemon juice
• 6 tbsp. olive oil
• 1 – 13.5 oz. box Dreamfields Healthy Carb Living Penne Rigate pasta
• 1 cup dry white wine
• ½ cup finely grated soy mozzarella cheese (use freshly grated parmesan if you eat dairy)

Warm broth over medium-low heat, covered.

Heat 2 tbsp. oil in a large pan over medium-high heat; add sliced leeks and a pinch of salt. Cook, covered, stirring occasionally, until leeks are soft, 5 – 7 minutes. Add asparagus pieces, season with salt & fresh ground pepper and and cook covered, stirring occasionally, until crisp tender, 4 – 6 minutes. Add 2 tsp. garlic and pepper flakes; cook until fragrant, about 30 seconds. Add peas and continue to cook 1 minute. Transfer vegetables to a plate and set aside.

Heat 4 tbsp. oil in the same pan over medium heat. Add pasta and cook, stirring frequently, until just beginning to brown, about 5 minutes. Add wine and cook, stirring constantly, until absorbed, about 2 minutes.

When wine is fully absorbed, add hot broth. Increase heat to medium-high and bring to a boil. Cook, stirring frequently, until most of the liquid is absorbed and the pasta is cooked to your liking, 10-12 minutes. Drain off any excess liquid.

Remove pan from heat, stir in lemon juice, cheese and vegetables.

Serves 4