= 30
What's this?

Penne with Leeks and Asparagus

Servings = 2 | Serving size =2 ounces pasta with veggies

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe does not make very good leftovers.

3 quarts water
4 ounces whole wheat penne
1 tsp olive oil
1 large leek (cleaned and sliced thin)
12 ounces asparagus (cut into 2 inch lengths)
1 Tbsp capers
1/4 tsp salt
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, salt, 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.

Nutrition Facts

Serving size: 2 ounces pasta with veggies | Servings 2

Calories 441 | Calories from Fat 81

Amount Per Serving (% Daily Value)

Total Fat 9g (14%) | Saturated Fat 4g (20%)

Monounsaturated Fat 3g | Trans Fat 0g

Cholesterol 14 mg (5 %) | Sodium 797 mg (33 %)

Total Carbohydrates 75g (25%) | Sugars 10g

Dietary Fiber 12g (46%) | Protein 22g

Vitamin A 87% | Vitamin C 53 % | Calcium 42% | Iron 54%

Vitamin K 156 mcg  | Potassium  804 mg | Magnesium  165 mg

 
Get the Coumadin Cookbook!