Pasta with Leek, Pepper, and Chive Sauce

Pasta with Leek, Pepper, and Chive Sauce Recipe
Photo: Karry Hosford
The leeks contribute to make a fine pasta sauce because they cook quickly to a buttery sweetness. Peel the bell peppers with a vegetable peeler; the pepper strips will become softer and adhere to the pasta better without the peel. We suggest that you use ear-shaped orecchiette, but any small pasta will work in this recipe.


4 servings (serving size: 2 cups)

Recipe from

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Nutritional Information

Calories 394
Caloriesfromfat 29 %
Fat 12.6 g
Satfat 5.2 g
Monofat 3.4 g
Polyfat 2.2 g
Protein 16.3 g
Carbohydrate 56.4 g
Fiber 4.1 g
Cholesterol 20 mg
Iron 3.7 mg
Sodium 518 mg
Calcium 185 mg


1 tablespoon olive oil
3 1/2 cups thinly sliced leek (about 3 large)
3 yellow bell peppers, peeled and cut into 1/4-inch strips
1 cup fat-free, less-sodium chicken broth
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/2 cup (4 ounces) 1/3-less-fat cream cheese
3 cups hot cooked orecchiette pasta (about 3/4 pound uncooked)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 cup chopped fresh chives
1/4 cup thinly sliced fresh basil
3 tablespoons pine nuts, toasted


Heat oil in a large nonstick skillet over medium-high heat. Add leek and bell pepper strips; saute 4 minutes. Stir in broth, rind, and juice; cook 3 minutes. Add the cream cheese. Reduce heat to medium-low; cook until cream cheese melts (about 2 minutes), stirring constantly. Add pasta, salt, and pepper, and cook for 2 minutes or until thoroughly heated.

Stir in Parmesan and remaining ingredients. Serve immediately.


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