Ingredients:
2 tablespoons olive oil
1 cup leeks, thinly sliced
2 garlic cloves, minced
1 tablespoon fresh thyme, chopped
1/2 cup white wine
1/2 cup sun-dried tomatoes packed in oil, drained and coarsely chopped
12 ounces dried corkscrew macaroni or 12 ounces penne pasta
1/2 lb fresh asparagus, trimmed and cut into 1-inch pieces
salt
fresh ground pepper
4 ounces soft fresh goat cheese, cut into small pieces
Directions:
Bring large pot of salted water to a boil. Meanwhile in large skillet, heat oil and saute leeks, stirring often, about 3 minutes or until softened.
Add garlic, thyme, wine and sun-dried tomatoes.
Cook 1 minute, then remove from heat and set aside.
Add pasta to the pot of boiling water, and cook according to package directions.
About 2 minutes before pasta is done, add asparagus and cook just until tender. Drain pasta and asparagus and transfer to shallow serving bowl.
Reheat sauce and add to pasta, tossing to coat.
Season with salt and pepper and add goat cheese. Serve hot.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.