Leek and Lemon Linguine
Serves 2-4
Ingredients:
- 8 ounces fresh 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
- ½ cup chopped flat leaf parsley, divided
- 2 garlic cloves, crushed
- ¼ teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- ¾ cup finely grated Pecorino cheese, divided (substitute nutritional yeast for vegan)
- ¼ cup snipped fresh chives, divided
Directions:
- Cook pasta in a large pot of boiling water until just tender, 3 to 7 minutes. Reserve
1 ½ cups of the cooking liquid and drain the pasta in a colander.
- Meanwhile finely grate 1 tablespoon zest and squeeze ¼ cup juice from the 2 lemons; set the juice aside.
- Pat the leek slices dry. Heat oil in a large skillet over medium-high heat. Add the leek, lemon zest, ¼ 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 reserved cooking liquid, the reserved lemon juice, and the remaining ¼ parsley to the pan. Cook, stirring constantly, until the liquid is mostly absorbed, 30 seconds to 1 minute. Add the remaining ½ cup liquid if desired.
- Remove from the heat. Discard the garlic. Toss the pasta with ½ cup Pecorino and 2 tablespoons chives.
- Transfer to a serving bowl or bowls; sprinkle with the remaining ¼ cup cheese and 2 tablespoons chives and serve with lemon wedges.
Shopping List
- 8 ounces fresh whole wheat linguine or spaghetti
- 3 large lemons
- 1 medium leek
- extra-virgin olive oil
- flat leaf parsley
- 2 garlic cloves
- salt and black pepper
- Pecorino cheese or nutritional yeast
- fresh chives
Contributed by:
Sue Smith, Certified Health Counselor
Prime Health Style
sue@primehealthstyle.com
