Leek & Lemon Linguine

Ronda Krouch


Great meatless dinner.

★★★★★ 1 vote
30 Min
Stove Top


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
1/8 tsp
fresh ground pepper
3/4 c
finly grated parmesan cheese, divided
snipped fresh chives, divided


1Cook 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.
2Meanwhile, 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.
3Add 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 Leek & Lemon Linguine

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