Leek & Lemon Linguine

Leek & Lemon Linguine

8 Reviews
From: EatingWell Magazine January/February 2012

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.

Ingredients 4 servings

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  • 8 ounces whole-wheat linguine or spaghetti
  • 2 large lemons, plus lemon wedges for garnish
  • 1 medium leek (white and pale green parts only), thinly sliced and rinsed well
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup chopped flat-leaf parsley, divided
  • 2 cloves garlic, crushed
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 3/4 cup finely grated Parmesan cheese, divided
  • 1/4 cup snipped fresh chives, divided


  • Active

  • Ready In

  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.
  • Tip: When we call for citrus zest (i.e., 1/2 teaspoon lemon zest) we are referring to the finely grated outer rind (not including the white pith) of the citrus fruit. Use a microplane grater or the smallest holes of a box grater to grate the zest. In some cases we call for long strips or threads of zest. To get long strips, peel the citrus with a vegetable peeler. To remove long threads, use a 5-hole citrus zester or remove long strips of zest with a vegetable peeler, then use a knife to cut into very thin strips.

Nutrition information

  • Serving size: about 1 cup
  • Per serving: 313 calories; 9 g fat(3 g sat); 8 g fiber; 50 g carbohydrates; 13 g protein; 65 mcg folate; 13 mg cholesterol; 4 g sugars; 0 g added sugars; 1281 IU vitamin A; 22 mg vitamin C; 180 mg calcium; 3 mg iron; 429 mg sodium; 258 mg potassium
  • Nutrition Bonus: Vitamin C (37% daily value), Vitamin A (26% dv), Magnesium (25% dv), Calcium (22% dv), Iron (18% dv), Folate (17% dv).
  • Carbohydrate Servings: 3
  • Exchanges: 2 1/2 starch, 1 vegetable, 1 medium-fat meat, 1 fat

Reviews 8

March 19, 2016
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By: EatingWell User
Good mood This dish was delicious and light. We made it with salmon, which we put in the oven right when we started to boil the water for the pasta. By the time the pasta + veggies were done, the salmon was ready. The lemon added a lot of brightness and even lightened our mood! Pros: bright, light, healthy, delicious Cons: NONE
January 12, 2015
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By: Marta M. Keller
Missing Something This dish was missing something but I am not sure what. It was a nice fresh flavor but I think it needs a vegetable perhaps spinach or mushrooms. I paired this with naked Veggie Chicken cutlets (Quorn) which made a nice meal. It takes a lot of lemons to make a tablespoon of zest, 4 or so. Which I didn't like since you are only using 2 Lemons for the recipe. Pros: Fresh flavor Cons: Zest was very labor intensive
May 18, 2013
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By: EatingWell User
Absolute delight! Love! Tangy lemon, cheesy pasta. Yes!! Had to purchase a 12 oz box of pasta but didn't use all. Also, used a bunch of green onions instead of the leek & chose to keep my garlic in rather than remove. Delish. Cannot wait to belly up to my bowl! Pros: Quick & light Cons: Couldn't find 8oz box of wheat pasta
August 10, 2012
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By: EatingWell User
Great with fish Made this as described and added this strips of yellow pepper. It was delicious with marinated frozen salmon steaks I bought at Costco. Will make for a ladies' luncheon soon. Pros: Easy and versatile
March 15, 2012
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By: EatingWell User
Loved this pasta! I didn't have any chives, but it turned out great anyway. Nice fresh flavor from the lemons and is a really light pasta dish - will be perfect in the summer.
February 06, 2012
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By: johnswife28
really tasty, unique flavor the flavor was amazing! loved the bold lemon flavor! I was skeptical about this recipe but it really turned out great. The only thing I didn't like was the acid in the lemon made the Parmesan coagulate, so the texture was a little funny but flavor was amazing. Also, don't over cook the leeks, otherwise they get mushy and lose some of their flavor. Pros: different Cons: the parmesan coagulated
January 30, 2012
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By: EatingWell User
Bold Lemon Flavor I loved the bold, unique taste of this pasta dish. I used 12 oz. of fettuccine and there was plenty of sauce and flavor to accompany the additional noodles. Goes great with fish! Pros: Very flavorful, Goes great with fish, Different Cons: Takes awhile to prepare
January 29, 2012
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By: pat.provost
extremely flavourful Lemon taste really compliments the mild leek flavourand the sauce that the cooking water thickens just enough that I used the full 1.5 cups . Of course I used all the parmesan Pros: worth the time to prepare Cons: does not make enough so we had double portions