Food Recipes Fettuccine With Asparagus, Leeks, and Mint 5.0 (1) 1 Review Spring is the ideal time to make a vegetable pasta: It’s the tail end of winter, when we still want comfort food, but there are delicious, fresh foods back in the market stalls. Enter this vegetarian spring pasta with asparagus, which feels particularly light since it doesn’t have an intense tomato or creamy sauce. Mint adds a bright note to balance the buttery sautéed leeks, while red pepper flakes add heat to cut through each bite. Serve with a dry, medium-bodied white wine or a light beer. By Adam Hickman Adam Hickman Adam Hickman worked as a recipe developer at Meredith for nearly a decade. During that time, he contributed more than 900 recipes to a range of magazines that included Real Simple, Cooking Light, and nearly a dozen other publications. Highlights: * Prepared recipes for magazine editors and associated dietitians and chefs Appeared in videos for Eating Well, Well Done, Cooking Light, and Extra Crispy * Evaluated and adjusted recipes using ESHA (nutrition analysis software) Real Simple's Editorial Guidelines Updated on April 16, 2018 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Hands On Time: 20 mins Total Time: 20 mins Yield: 4 servings Jump to Nutrition Facts Ingredients 1 teaspoon lemon zest plus 2 Tbsp. fresh juice (from 1 large lemon) 1 teaspoon kosher salt ½ cup olive oil, divided ½ teaspoon freshly ground black pepper ½ cup torn fresh mint, divided 10 ounces fettuccine 1 pound thin asparagus, trimmed and cut into 1½-in. pieces 1 large leek, white and light green parts only 1 ½ ounces Parmesan, shaved (about ½ cup) ⅛ teaspoon crushed red pepper Directions Whisk lemon zest and juice, salt, ¼ cup oil, and black pepper in a large bowl. Stir in ¼ cup mint. Cook pasta according to package directions. Add asparagus during the last 3 minutes of cooking. Drain and cover to keep warm. Meanwhile, halve leek lengthwise and thinly slice crosswise into half-moons (about 2 cups). Place in a medium bowl filled with water and let stand for 1 minute, stirring occasionally. Lift leek slices from water (leaving any grit behind) and drain on paper towels. Heat 2 tablespoons oil in a large skillet over medium-high. Cook leeks, stirring occasionally, until tender, about 4 minutes. Add lemon mixture, pasta, and asparagus to skillet with leeks and toss to combine. Serve topped with cheese, crushed red pepper, and remaining ¼ cup mint. Drizzle with remaining 2 tablespoons oil. Rate it Print Nutrition Facts (per serving) 576 Calories 31g Fat 61g Carbs 14g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 576 % Daily Value * Total Fat 31g 40% Saturated Fat 5g 25% Cholesterol 9mg 3% Sodium 679mg 30% Total Carbohydrate 61g 22% Total Sugars 5g Protein 14g *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.