Penne With Spring Vegetables

Cook the asparagus in a large pot of boiling, salted water until just tender, 3 to 4 minutes. Remove and rinse under cold water. Cut on the diagonal into 1 1/2-inch pieces and set aside. Add the pasta to the boiling water and cook al dente, 10 to 12 minutes.

While the pasta is cooking, heat half of the olive oil in a large skillet or wok over medium heat. Add the leeks, and cook, stirring, until soft, about 3 minutes. Add the mushrooms and cook until slightly browned, about 5 minutes. Add the garlic and cook 1 minute. Add the sherry and cook 1 minute. Add the asparagus, spinach, tomato and sun-dried tomatoes. Season with salt and pepper.

Drain the pasta and add to the vegetables. Toss in the remaining olive oil and the basil; adjust seasonings.

This recipe yields 6 servings.

Per serving: 410 calories , 67g carbohydrate, 14g protein, 11g fat, no cholesterol.