Leek and Lemon Fettuccine

Yield: 1 serving ( Serving Size: 4 )
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  • 2 tablespoon(s) olive oil
  • 3 tablespoon(s) fresh oregano, or 1 t. dried
  • 3 clove(s) garlic, crushed
  • 1 whole(s) leeks, whit, finely sliced
  • 1 teaspoon(s) coarse salt
  • 1/2 teaspoon(s) fresh ground pepper
  • 9 ounce(s) fresh or dried fettuccine
  • 1 whole(s) grated rind of 1 lemon
  • 1 tablespoon(s) capers, drained
  • 3/4 cup(s) finely grated Parmesan
  • 1 cup(s) chopped parsley


  1. 1. Bring a large pot of water to a boil for the pasta.
  2. 2. Heat olive oil in large skillet over medium heat. Add garlic, oregano and leeks; sauté until leeks are soft and transparent. Add salt and pepper.
  3. 3. Cook pasta according to package instructions; drain, reserving 1/4 cup cooking water. Return pasta to warm pan. Add leek mixture, lemon rind, capers, cheese and parsley. Stir well to combine. Add a small amount of reserved cooking water if pasta seems dry. Serve with additional grated Parmigiano Reggiano

January 2012

This recipe is a personal recipe added by Judi55 and has not been tested or endorsed by MyRecipes.

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