Pasta Primavera

Directions

1. 1
   Heat large covered saucepot of water to boiling on high.
2. 2
   Meanwhile, trim and clean leeks, cutting leeks lengthwise in half, then crosswise into 1/4-inch-wide slices.
3. 3
   In 12-inch skillet, heat oil on medium until hot.
4. 4
   Add leeks and 1/8 teaspoon each salt and pepper; cook 9 to 10 minutes or until tender and golden, stirring occasionally.
5. 5
   While leeks cook, trim asparagus and cut into 1 1/2 inch-long pieces.
6. 6
   Add pasta to boiling water; cook as label directs.
7. 7
   While pasta cooks, increase heat under skillet to medium-high.
8. 8
   Add asparagus and 1/8 teaspoon each salt and pepper; cook 1 minute or until bright green, stirring.
9. 9
   Add peas, tomatoes, and 1/2 teaspoon each salt and pepper.
10. 10
    Cook 2 minutes or until peas are bright green.
11. 11
    From saucepot with pasta, scoop 1 cup water; pour into skillet with vegetables.
12. 12
    Cook 5 minutes or until liquid has reduced and tomatoes have softened.
13. 13
    Drain pasta; transfer to large serving bowl.
14. 14
    Add vegetable mixture.
15. 15
    With tongs, toss until well combined.
16. 16
    Divide among serving plates, and top with parsley and Parmesan.