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Spaghetti with Asparagus and thyme

List of Ingredients




16 asparagus
salt
1 leek, white part only, cut into 1/4" dice
1 carrot, cut into 1/4" dice
1 cup chopped spinach
1 garlic clove, peeled
1 thyme sprig
2 tablespoons extra-virgin olive oil
1/2 cup vegetable broth
1/2 pound spaghetti, broken into 4" lengths
4 tomatoes, peeled, seeded, and sliced
freshly ground black pepper



Recipe



Cut the asparagus about 3 inches from the tips, reserving the tips and storing the stalks for future recipes. Cook the asparagus tips in 3 quarts of salted boiling water for 4 minutes; remove with a slotted spoon, reserving the water. Cook the spaghetti in the reserved boiling water until al dente; drain. Saut� the leek, zucchini, carrot, spinach, garlic, and thyme in the olive oil for 5 minutes in a large skillet. Add the broth, and cook for 3 minutes. Discard the thyme and garlic. Fold the spaghetti into the vegetables, add the tomatoes, salt, and pepper, top with the asparagus tips, and serve. Serves 4