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.
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.
7 Reviews for Leek & Lemon Linguine
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!
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.
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.
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.