Spring Vegetable Soup

• FAST
• HEALTHY

Ingredients

1. 1/4 pound pasta, such as farfalloni or orecchiette
2. 1 tablespoon unsalted butter
3. 1 tablespoon extra-virgin olive oil
4. 1 large leek, white and tender green part only, thinly sliced
5. 6 cups chicken stock or canned low-sodium broth
6. 1/2 pound sugar snap peas, halve diagonally
7. 10 ounces baby spinach
8. 1 tablespoon fresh lemon juice
9. 2 teaspoons lemon zest
10. Salt and freshly ground pepper

1. In a large pot of boiling salted water, cook the pasta until almost al dente; drain. Transfer to a bowl and cover.
2. In a large saucepan, melt the butter in the olive oil. Add the leek; cook over moderately high heat until tender, about 1 minute. Add the stock, cover and bring to a simmer. Add the sugar snaps and cook over moderate heat until just tender, about 2 minutes. Stir in the pasta, spinach, lemon juice and lemon zest; season with salt and pepper. Cook just until the spinach is wilted, about 2 minutes. Ladle into bowls and serve.