March is National Nutrition Month, the perfect time to enjoy meals that are both wholesome and full of flavor. Pasta becomes a balanced, feel‑good option when paired with fresh, nutrient‑rich ingredients. This light, colorful recipe is a delicious example of how simple ingredients can come together to create a nourishing meal fit for any day of the year.

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Pasta Primavera With Asparagus, Peas, Leek, and Tomatoes

Serves 6 to 8

For the pasta:

• 16 ounces of fusilli pasta
• 3 tablespoons of olive oil
• 1 small leek, thinly sliced, washed, and drained
• 9 ounces of asparagus, trimmed and halved
• 11 ounces frozen peas, thawed
• 8 ounces cherry tomatoes, quartered
• Salt
• Freshly ground black peppercorns
• Optional for serving: 5 tablespoons grated parmesan for sprinkling and 1 sprig of thyme

Instructions:

For the pasta: Cook the fusilli in a large saucepan of salted, boiling water until al dente, about 8 to 10 minutes.

1. Meanwhile, heat the oil in a large sauté pan set over medium heat until hot. Add the leek and a pinch of salt and sweat for 5 to 6 minutes until softened.
2. Add the asparagus and peas, and cover the pan with a lid. Cook for a further 3 to 4 minutes until the green vegetables are tender to the point of a knife. Drain the fusilli, reserving 1 cup of the cooking liquid.
3. Add the fusilli to the vegetables along with the cherry tomatoes, some salt and pepper, and a splash of the reserved cooking water.
4. Cook for a further 2 minutes until the pasta looks glossy.
5. Divide between bowls, sprinkle with the parmesan, and garnish with some thyme.

Recipe courtesy of Lines+Angles