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Pasta Primavera

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Recipe by:
Leeks and asparagus, the fresh green vegetables that say spring has finally arrived, combine with a creamy herb sauce and your favorite pasta.
Yield: 8 servings
Prep Time:
Cook Time:
Total Time:

Ingredients

1 (16 ounce) package pasta (your favorite shape)
3 cups finely chopped leeks
1 pound asparagus
1/4 cup olive oil
1 cup LACTAID® Whole Milk
3 tablespoons finely chopped parsley
3 tablespoons finely chopped basil
Salt and pepper, to taste

Preparation

  1. Cook pasta following package directions. Drain and set aside.
  2. Wash and clean leeks, removing any dirt that may have gathered in the stalk. Finely chop leeks. Set aside.
  3. Chop Asparagus into 2-inch lengths, discarding any tough ends.
  4. Pour olive oil into a large frying pan. Heat oil over low heat. Add asparagus and leeks. Cook vegetables 6 to 8 minutes, or until almost done. Add LACTAID® Milk, parsley and basil.
  5. Simmer over medium heat until LACTAID® Milk has reduced and started to thicken, about 8 to 10 minutes.
  6. Stir in pasta, season with salt and pepper. Serve immediately.

Nutritional Facts

Serving Size: about 1 cup

Amount Per Serving

Calories 322
Total Fat 9.24g
Calories from Fat 80.14kcal
Saturated Fat 1.64g
Cholestrol 4.37mg
Sodium 23.14mg
Total Carbohydrate 49.69g
Dietary Fiber 2.88g
Sugars 6.03g
Protein 9.76g
Calcium 73.11mg
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