Pasta Verde

Pasta Verde

Cuisine at Home Magazine

Per Serving: 393 cal; 14g fat; 55g carb - 6g fiber; 11g protein

For Pasta

• 8 oz dry penne pasta
• 12 oz asparagus, trimmed
• 2 tsp. olive oil
• 1/2 tsp salt
• black pepper
• 1 cup sliced leeks
• 1 Tbsp. minced fresh garlic
• 1 bag fresh spinach, stemmed and chopped (9oz)

For Vinaigrette

• 3 Tbs olive oil
• 3 Tbs fresh lemon juice
• 1/3 cup packed fresh mint leaves, chopped
• 1/2 tsp. salt
• 1 oz. crumbled ricatta salata (~1/4 cup)

Instructions

1. Preheat oven to 425.
2. For the pasta, cook penne in boiling water per package directions; drain.
3. Toss asparagus with 1 tsp. oil and 1/2 tsp salt, then season with pepper and transfer to a baking sheet. Roast asparagus until fork-tender, 10 minutes.
4. Sweat leeks and garlic in 1 tsp oil in a saute pan over medium low heat until leeks begin to soften. Stir in spinach and cook to slightly wilt. Stir in penne and asparagus.
5. For the vinaigrette, whisk together 3 tbsp oil, lemon juice, mint and 1/2 tsp salt. Add ricotta salata and stir just to combine, then season with pepper. Toss vinaigrette with pasts mixture to coat.