Low Sodium Penne with Leeks and Asparagus - mds.CulinaryMedicine.org

Ingredients

• 3 quart Water
• 4 ounce Whole Wheat Penne (or gluten-free pasta)
• 1 tsp Olive oil
• 1 medium (about l2 ounces) Leeks (cleaned and sliced thin)
• 12 ounces Asparagus, raw (cut into 2 inch lengths)
• 1 Tbsp, drained Capers
• 1 to taste Black pepper
• 1 tsp Fresh thyme
• 1 1/2 ounce Parmesan cheese (grated)