Pasta is the foundation of many a delicious meal. When pasta is paired with nutritious ingredients, the result is a flavorful meal that won’t compromise your diet. It’s light fare that’s nutritious and filling, an ideal meal option any time of year.

As people seek to eat healthy, consider this flavorful recipe for “Pasta Primavera With Asparagus, Peas, Leek and Tomatoes,” courtesy of Lines+Angles.

Pasta Primavera With Asparagus, Peas, Leek and Tomatoes

Serves 6 to 8

For the pasta:

16 ounces fusilli pasta

3 tablespoons olive oil

1 small leek, thinly sliced, washed and drained

9 ounces asparagus, trimmed and halved

11 ounces frozen peas, thawed

8 ounces cherry tomatoes, quartered

Salt

Freshly ground black peppercorns

To serve:

5 tablespoons grated parmesan, for sprinkling

1 sprig thyme

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

2. Meanwhile, heat the oil in a large saute pan set over medium heat until hot. Add the leek and a pinch of salt, and sweat for 5 to 6 minutes until softened.

3. 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.

4. Add the fusilli to the vegetables along with the cherry tomatoes, some salt and pepper, and a splash of the reserved cooking water.

5. Cook for a further 2 minutes until the pasta looks glossy.

6. To serve: Divide between bowls, sprinkle with the parmesan and garnish with some thyme.