Leek & Lemon Linguine
From EatingWell: 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.
- 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
- 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.
- 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.
- 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.
Tips & Notes
- 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.
Per serving: 315 calories; 9 g fat (3 g sat, 4 g mono); 13 mg cholesterol; 48 g carbohydrates; 0 g added sugars; 15 g protein; 8 g fiber; 388 mg sodium; 250 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: 2 1/2
Exchanges: 2 1/2 starch, 1 vegetable, 1 medium-fat meat, 1 fat
More From EatingWell
If you work out in the morning, refuel with one of these...
Our healthy Labor Day recipes are a delicious way to...
One-pot recipes are the perfect solution for easy weeknight...
Our healthy stir-fry recipes are full of fiber-rich...
Packed with a bounty of nutrients as well as fiber, green...
Store-bought packaged foods can make cooking or baking easier...
Whether grilled, seared, broiled, baked or made into burgers...
Whether you’re roasting beets, serving them sliced on a salad...
Celebrate summer with our summer dessert recipes made with...In the dog days of summer, you don’t have to turn on your stove...
When summer tomatoes from backyard gardens and farmstands hit...
In celebration of EatingWell's 10th anniversary we picked our...
These easy weeknight suppers are inspired by the bountiful...
Take advantage of summer's bounty of fresh produce with these...
Muffin tins are great for making more than just muffins,...
Use your charcoal grill or gas grill for more than just...
- Total Time
- 30 minutes or less
- Type of Dish
- Main dish, vegetarian
- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- Valentine's Day
- Ease of Preparation
- January/February 2012