Corkscrews with Vegetables
leeks (about 1 pound)
1 package (16 ounces) corkscrew or bow-tie pasta
1 tablespoon margarine or butter
1 pound asparagus, trimmed and cut diagonally into 2-inch
1 package (4 ounces) soft goat cheese, cut into small pieces
Cut off roots and leaf ends from leeks. Discard any tough outer leaves. Cut each
leek lengthwise in half, then crosswise into 1/4-inch-wide slices. Place leeks
in large bowl of cold water; with hand, swish leeks around to remove any sand.
Transfer leeks to colander. Repeat process, changing water several times, until
all sand is removed. Drain well.
In large saucepot, prepare pasta in boiling salted water as
Meanwhile, in nonstick 12-inch skillet, melt margarine or
butter over medium heat. Add leeks and cook until almost tender, about 5
minutes, stirring often. Stir in asparagus, 3/4 teaspoon salt, and 1/4 teaspoon
coarsely ground black pepper; cook 5 minutes longer, stirring often. Add 1/3 cup
water; cover and cook 3 to 5 minutes, until asparagus is tender-crisp.
Drain pasta, reserving 3/4 cup pasta cooking water. Return
pasta to saucepot. Add asparagus mixture and pasta cooking water; toss well.
Spoon into large serving bowl; sprinkle with goat cheese and coarsely ground
Makes 4 main-dish servings