Leek and lemon Linguine
This simple pasta recipe has bold lemony flavor. It’s nice with a salad for a light supper or serve it along with seared fish, shrimp or chicken. Vary it as you please—add a bit of crumbled goat cheese, chopped rinsed capers, shelled edamame or thin strips of yellow bell pepper.
- 8 ounce(s) whole-wheat linguine or speghetti
- 2 Large Lemons, plus wedges for garnish
- 1 medium leek thinly sliced and rinsed
- 1 tablespoon(s) extra-virgin olive oil
- 1/2 cup(s) flat-leaf parsley chopped, divided
- 2 clove(s) garlic crushed
- 1/4 teaspoon(s) salt
- 1/8 teaspoon(s) freshly ground pepper
- 3/4 cup(s) finely grated Parmesan cheese divided
- 1/4 cup(s) fresh chives snipped, divided
- 1. Cook pasta in a large pot of boiling water until just tender or according to package directions. Reserve 1 1/2 cups of the cooking liquid and drain the pasta in a colander.
- 2. Meanwhile, finely grate 1 tablespoon zest (see Tip) and squeeze 1/4 cup juice 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, stirring 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 tablespoons chives. Transfer to a serving bowl or bowls; sprinkle with the remaining 1/4 cup Parmesan and 2 tablespoons chives and serve with lemon wedges, if desired.
This recipe is a personal recipe added by Jesuki and has not been tested or endorsed by MyRecipes.
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