Lunch: Pasta Primavera

With an abundance of first-of-the-season veggies and fiber-rich whole-grain spaghetti, you'll never miss the cream sauce­ -- or the calories.

This recipe includes fertility superfoods such as:

Asparagus

Health and fertility benefits of Pasta Primavera

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Ingredients

2 leeks
2 tbsp. Extra virgin olive oil
1 lb. thin asparagus
1 package whole-grain spaghetti
1 c. frozen peas
1 pt. grape tomatoes
1/4 c. packed fresh flat-leaf parsley leaves
1/4 c. freshly grated Parmesan cheese

Instructions

Heat large covered saucepot of water to boiling on high. Meanwhile, trim and clean leeks, cutting leeks lengthwise in half, then crosswise into 1/4-inch-wide slices.
In 12-inch skillet, heat oil on medium until hot. Add leeks and 1/8 teaspoon each salt and pepper; cook 9 to 10 minutes or until tender and golden, stirring occasionally. While leeks cook, trim asparagus and cut into 1 1/2 inch-long pieces.
Add pasta to boiling water; cook as label directs. While pasta cooks, increase heat under skillet to medium-high. Add asparagus and 1/8 teaspoon each salt and pepper; cook 1 minute or until bright green, stirring. Add peas, tomatoes, and 1/2 teaspoon each salt and pepper. Cook 2 minutes or until peas are bright green. From saucepot with pasta, scoop 1 cup water; pour into skillet with vegetables. Cook 5 minutes or until liquid has reduced and tomatoes have softened.
Drain pasta; transfer to large serving bowl. Add vegetable mixture. With tongs, toss until well combined. Divide among serving plates, and top with parsley and Parmesan.

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