Pasta with Asparagus and Sun-Dried Tomatoes

Name: Pasta with Asparagus and Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp Colavita Extra Virgin Olive Oil; 1 cup thinly sliced leeks, tender white part only, thoroughly cleaned*; 2 cloves garlic, minced; 1 tbsp chopped fresh thyme; ½ cup fruity white wine, such as a Pinot Grigio or Chardonnay; 1 jar Colavita Sun-dried Tomatoes, drained and coarsely chopped; 1 lb Colavita Fusilli or Colavita Gluten Free Fusilli; ½ lb fresh asparagus, trimmed and cut into 1 inch pieces; Salt and freshly ground pepper, to taste; 4 oz goat cheese, cut into small pieces

This delectable combination of tender asparagus and pasta in a light, garlicky sun-dried tomato sauce heralds the beginning of the spring season.

CategoryDinner, Main Dishes, Meal Under 30, Pasta, Spring, VegetarianTags#asparagus, #fusilli, #garlic, #glutenfreefusilli, #goatcheese, #leeks, #oliveoil, #sundriedtomatoes, #whitewine

Yields4 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

Pasta with Asparagus and Sun-Dried Tomatoes

Ingredients

2 tbsp Colavita Extra Virgin Olive Oil

1 cup thinly sliced leeks, tender white part only, thoroughly cleaned*

2 cloves garlic, minced

1 tbsp chopped fresh thyme

½ cup fruity white wine, such as a Pinot Grigio or Chardonnay

1 jar Colavita Sun-dried Tomatoes, drained and coarsely chopped

1 lb Colavita Fusilli or Colavita Gluten Free Fusilli

½ lb fresh asparagus, trimmed and cut into 1 inch pieces

Salt and freshly ground pepper, to taste

4 oz goat cheese, cut into small pieces

Directions

1

Bring large pot of salted water to a boil.

2

In large skillet, heat oil over medium-low heat; add the leeks and cook, stirring often, until softened, about 3 minutes. Add garlic, thyme, wine and sun-dried tomatoes. Cook 1 minute; remove from heat and set aside.

3

When the water boils, add the pasta, stirring to prevent sticking. Cook according to package directions. About 2 minutes before pasta is done, add asparagus and cook just until tender. Drain pasta and asparagus and transfer to shallow serving bowl.

4

Reheat sauce and add to pasta, tossing to coat. Season with salt and pepper; dot with goat cheese; toss lightly. Serve immediately.

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Ingredients

2 tbsp Colavita Extra Virgin Olive Oil

1 cup thinly sliced leeks, tender white part only, thoroughly cleaned*

2 cloves garlic, minced

1 tbsp chopped fresh thyme

½ cup fruity white wine, such as a Pinot Grigio or Chardonnay

1 jar Colavita Sun-dried Tomatoes, drained and coarsely chopped

1 lb Colavita Fusilli or Colavita Gluten Free Fusilli

½ lb fresh asparagus, trimmed and cut into 1 inch pieces

Salt and freshly ground pepper, to taste

4 oz goat cheese, cut into small pieces

Directions

1

Bring large pot of salted water to a boil.

2

In large skillet, heat oil over medium-low heat; add the leeks and cook, stirring often, until softened, about 3 minutes. Add garlic, thyme, wine and sun-dried tomatoes. Cook 1 minute; remove from heat and set aside.

3

When the water boils, add the pasta, stirring to prevent sticking. Cook according to package directions. About 2 minutes before pasta is done, add asparagus and cook just until tender. Drain pasta and asparagus and transfer to shallow serving bowl.

4

Reheat sauce and add to pasta, tossing to coat. Season with salt and pepper; dot with goat cheese; toss lightly. Serve immediately.

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Pasta with Asparagus and Sun-Dried Tomatoes

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Ingredients

Directions

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