This delectable combination of tender asparagus and pasta in a light, garlicky sun-dried tomato sauce heralds the beginning of the spring season.
Bring large pot of salted water to a boil.
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.
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.
Reheat sauce and add to pasta, tossing to coat. Season with salt and pepper; dot with goat cheese; toss lightly. Serve immediately.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.