Leek & Lemon Linguine by Sue Smith

Leek & Lemon Linguine by Sue Smith

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Leek and Lemon Linguine

Serves 2-4


  • 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


  1. 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.

  1. Meanwhile finely grate 1 tablespoon zest and squeeze ¼ cup juice from the 2 lemons; set the juice aside.
  2. 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.
  3. 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.
  4. Remove from the heat. Discard the garlic. Toss the pasta with ½ cup Pecorino and 2 tablespoons chives.
  5. 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



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