Pasta with Leeks and Lemon Recipe
- Annie B. Bond
- July 29, 2003
- 8:06 pm
This is the lighter side of pasta, a refreshing spring supper recipe that will leave you feeling nourished and satisfied but won’t pack on the pounds.
Leeks are bursting with vitamin and mineral nourishment, so this
light and lively recipe is a great way to support your body as we swing into spring.
3 tablespoons olive oil
2 cups well-rinsed sliced leeks, white and pale green parts only
1 tablespoon lemon zest
Juice of 1/2 lemon
3/4 cup walnuts, coarsely chopped and lightly toasted
salt and freshly-ground black pepper, to taste
1 pound dried linguine
1. Bring a large pot of salted water to a boil.
2. In a heavy-bottomed skillet, heat the olive oil and add the leeks and a little salt. Cook, stirring, until leeks are coated with oil, then cover and continue to cook until tender but not browned, about 10 minutes.
3. Cook the pasta until al dente. Reserve 1 cup of the cooking water, then drain pasta. Add pasta to the skillet, along with half of the reserved cooking water. Stir in the lemon zest and juice, then season abundantly with black pepper. Heat gently for a few minutes, adding more cooking water if needed to thin. Add walnuts, taste and add more salt or pepper if needed, and serve immediately.
Adapted from Cooking New American, by the Editors of Fine Cooking (Taunton Press, 2004). Copyright (c) 2004 by the editors of Fine Cooking. Reprinted by permission of Taunton Press.
Adapted from Cooking New American, by the Editors of Fine Cooking (Taunton Press, 2004).
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