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Pasta Primavera

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:
Close up of creamy lactose-free penne pasta with chives and asparagus

1 (16 ounce) package pasta (your favorite shape)

3 cups finely chopped leeks

1 pound asparagus

1/4 cup olive oil

3 tablespoons finely chopped parsley

3 tablespoons finely chopped basil

Salt and pepper, to taste

  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® Whole Milk, parsley and basil.
  5. Simmer over medium heat until LACTAID® Whole 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
Cholesterol 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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