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!
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.
6 Reviews for Leek & Lemon Linguine
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.
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!