Pasta with Asparagus and Sun-Dried Tomatoes

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

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.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 341

% Daily Value *
Total Fat 10g16%

Saturated Fat 4g20%
Cholesterol 15mg5%
Sodium 208mg9%
Total Carbohydrate 47g16%

Dietary Fiber 2g8%
Protein 12g24%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Pasta with Asparagus and Sun-Dried Tomatoes