Penne With Spring Vegetables

Recipe Ingredients

1 lb	454g / 16oz	Asparagus - ends trimmed
1 lb	454g / 16oz	Penne pasta
1/4 cup	59ml	Extra-virgin olive oil
1		Leek (3" of green left on) - well-rinsed and
		Julienned
1 lb	454g / 16oz	Mushrooms - quartered
5		Garlic cloves - minced
1		Splash dry sherry
1/2 lb	227g / 8oz	Fresh baby spinach leaves - well-rinsed
1		Ripe tomato - chopped
10		Oil-packed sun-dried tomatoes - julienned
		Salt - to taste
		Freshly-ground black pepper - to taste
1 cup	40g / 1.4oz	Torn fresh basil leaves

Recipe Instructions

Cook the asparagus in a large pot of boiling, salted water until just tender, 3 to 4 minutes. Remove and rinse under cold water. Cut on the diagonal into 1 1/2-inch pieces and set aside. Add the pasta to the boiling water and cook al dente, 10 to 12 minutes.

While the pasta is cooking, heat half of the olive oil in a large skillet or wok over medium heat. Add the leeks, and cook, stirring, until soft, about 3 minutes. Add the mushrooms and cook until slightly browned, about 5 minutes. Add the garlic and cook 1 minute. Add the sherry and cook 1 minute. Add the asparagus, spinach, tomato and sun-dried tomatoes. Season with salt and pepper.

Drain the pasta and add to the vegetables. Toss in the remaining olive oil and the basil; adjust seasonings.

This recipe yields 6 servings.

Per serving: 410 calories, 67g carbohydrate, 14g protein, 11g fat, no cholesterol.

Source:
Simply Delicious by Sheila Lukins from Parade magazine - Pub date: 09-28-2003

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