Leek & Lemon Linguine

Ronda Krouch

By
@rmkrouch

Great meatless dinner.


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Comments:

Serves:

4

Prep:

30 Min

Method:

Stove Top

Ingredients

8 oz
whole wheat linguine
2 large
lemons plus lemon wedges for garnish
1 medium
leek (white and pale green parts only), thinly sliced and rinsed well
1 Tbsp
olive oil, extra virgin
1/2 c
flate leaf parsley, divided
2 clove
grarlic, crushed
1/4 tsp
salt
1/8 tsp
fresh ground pepper
3/4 c
finly grated parmesan cheese, divided
1/4
snipped fresh chives, divided

Directions Step-By-Step

1
Cook pasta in a large pot of boiling water until just tender or according to package directions. Reserve 1 1/2 cup of the cooking liquid and drain the pasta in a colander.
2
Meanwhile, finely grate 1 tbsp. zest and squeeze 1/4 cup from the 2 lemons; set the juice aside. Pat leek slices dry. Heat oil in a large nonstick skillet over medium-high heat. Add the leek, the lemon zest, 1/4 cup parsley, garlic, salt and pepper. Cook, stirring frequently, until the leek is lightly browned and softened, about 6 minutes.
3
Add the pasta, 1 cup of the reserved cooking liquid, the reserved lemon juice and the remaining 1/4 cup parsley to the pan. Cook, stiring constantly, until the liquid is mostly absorbed, 30 seconds to 1 minute. Add the remaining 1/2 cup liquid, if desired. Remove from the heat. Discard the garlic. Toss the pasta with 1/2 cup Parmesan and 2 tbsp. chives and serve with lemon wedges, if desired.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy