Rustic Asparagus Primavera With Fontina and Parmesan

Photo: Scott Koeneman

Ingredients

1 teaspoon extra virgin olive oil

1 inch medium onion, cut half and sliced

1 pound asparagus, tough ends removed and chopped into 2-inch pieces

2 mediums stalks celery, chopped

5 ounces mushrooms, sliced

1 can no-salt-added diced tomato

2/3 cup bold red wine

1 tablespoon no-salt-added tomato paste

2 tablespoons fresh oregano, chopped

1 tablespoon fennel seeds, crushed

salt and fresh ground pepper to taste

7 ounces (dry) whole wheat linguine

4 tablespoons shredded Parmesan cheese (divided)

4 tablespoons smoked fontina cheese (divided)

Preparation

Put water for pasta on to boil

Heat oil in a large skillet over medium-high heat, add onion and saute until just tender. Add garlic and saute until fragrant. Add asparagus, celery, mushrooms, oregano and fennel and saute for several minutes.

Add tomatoes, wine, and tomato paste, bring to a boil and reduce heat to simmer, cover.

Meanwhile, prepare pasta according to package directions.

Just before pasta is al dente, strain (do not rinse) and mix in with sauce. Let pasta finish cooking in sauce.

Serve topped with one tablespoon each of Parmesan and fontina.

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About

For me, the joy of a primavera is that you can use any combination of vegetables you like or that are in season at the time. A bold red wine and a smoked cheese are like bookends for the fresh rough-cut vegetable flavors. This version worked out to only 339 calories with 6 grams of fat and 10 of fiber for a huge, filling bowl.