Springtime Pasta

When the produce aisle starts looking green and gorgeous, this is the pasta to make. Asparagus, broccoli, snow peas, mushrooms, and leeks all come together over linguine for a bowl that’s as colorful as it is satisfying.

The vegetables do the talking here. No heavy cream sauce, no mountains of cheese. Just fresh greens cooked until crisp-tender and tossed with herbs and a touch of margarine so every strand of pasta picks up the flavors of spring.

At barely 3 grams of fat per serving, this is weeknight pasta you can feel good about eating. Light on the waistline, heavy on the vegetables, and on the table in about an hour.

Kitchen Tips

• Cook each vegetable to its own ideal doneness. Asparagus and broccoli need more time than delicate snow peas and mushrooms.
• Wash the leeks thoroughly in cold water before chopping. They hide grit between every layer.
• Reserve a splash of pasta cooking water before draining. That starchy liquid helps the herbs and margarine cling to the linguine.
• Finish with a squeeze of lemon and a shower of Parmesan if you want to dress it up.