Pasta with asparagus and leeks

Yield: 4 servings

Measure Ingredient
2 tablespoons Olive oil
2 \N Leeks; white, light green parts only, cleaned, chopped
\N \N Fine
1 pounds Asparagus; trimmed, and
\N \N Cut into 1 1/2\" lengths
1½ cup Chicken stock
2 tablespoons Finely-chopped parsley
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
1 pounds Fresh or dried linguine

In a skillet, heat the olive oil over medium heat. Add the leeks and saute for 5 to 7 minutes, or until softened and golden brown. Add the asparagus and the chicken stock, cover, and steam for 4 to 5 minutes, or until the asparagus is crisp-tender. Add the parsley, salt, and pepper, and set aside. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook over high heat until al dente, about 3 minutes for fresh and 6 for dried. Drain and place in a warmed serving bowl. Add the vegetables to the pasta and toss to combine. Taste for seasoning. Serve immediately.

This recipe yields 4 to 6 servings.

Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Diane Worthington, "American Bistro" From the TV FOOD NETWORK - (Show # CL-9113 broadcast 04-22-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...

10-28-1998

Recipe by: Diane Worthington

Converted by MM_Buster v2.0l.

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