heart healthy pasta recipe

tried this on tuesday and it was so good that i had the leftovers on wednesday.

2 tls olived oil
2 medium leeks (3/4 lbs), halved lengthwise and cut into 1/4 inch thick slices (white and pale green parts only). make sure you rinse the leeks completely after you cut them
1 lb. asparagus, ends trimmed, stalks halved lengthwise and cujt diagonally into 1 inch pieces
2 tsps finely chopped garlic
8 oz dried whole wheat pasta (recipe called for fettuccine but i used penne)
1/2 cup part skim ricotta (i used fat free, it had less calories)
1/2 cup grating cheese
1 tbl fresh finely grated lemon zest (i left this out)
1 up frozen peas thawed (fresh would ber even better)
2 tbls fresh lemon juice (i used bottled)

heat oil in a large nonstick skillet over moderately high heat. cook leeks and asparagus until almost tender, about 5 minutes. add garlic and cook 1 minute . reserve off heat.
cook pasta according to package directions
reserve 1 cup of the pasta water.
drain pasta in a colander. add pasta, peas, ricotta and 1/4 cup cheese and water to skillet and heat until hot. stir in lemoln juice. sprinkle with rest of cheese. this will serve 4
this is the first time i have tried whole wheat pasta andf i liked it.