Spring has sprung!


This is a great “transition” dish for those early spring days. Asparagus, leeks and parmesan, oh my!

Springtime Asparagus and Leek Fettucine

Serves 4


1 package whole wheat fettucine

1 bunch asparagus

3 stalks leeks, white parts only, finely chopped

1 clove garlic

Olive oil

Freshly grated parmesan

Juice of 1 lemon


Preheat oven to 400 degrees. Wash and dry asparagus and trim off ends. Lay asparagus on a heavy sheet pan, drizzle with olive oil and sprinkle with salt and pepper. Roast for 15 minutes or until crisp tender. Let cool then cut into 1 inch pieces. Meanwhile, cook pasta according to directions. While pasta is cooking, heat a few tablespoons olive oil in a large skillet. Sauté leeks and garlic until leeks are tender. Drain pasta and add to skillet, along with asparagus, lemon juice, parmesan and pepper (salt may not be necessary.) Toss to combine and sprinkle with additional parmesan.


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