leek and lemon linguine

22 Apr

i recently got a cheap subscription to eating well magazine — and this is where this recipe came from.    we liked it well enough.  i think it would be good with some shrimp or chicken thrown in too!

 

 

Leek & Lemon Linguine

adapted from eating well

INGREDIENTS

  • 1 box whole-wheat linguine
  • 2 large lemons
  • 2 medium leek (white and pale green parts only), thinly sliced and rinsed well
  • 1 tablespoon extra-virgin olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground pepper
  • 3/4 cup finely grated Parmesan cheese

PREPARATION

  1. 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.
  2. Meanwhile, finely grate 1 tablespoon zest 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, garlic, salt and pepper. Cook, stirring frequently, until the leek is lightly browned and softened, about 6 minutes.
  3. Add the pasta, 1 cup of the reserved cooking liquid, the reserved lemon juice  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.  Toss the pasta with 1/2 cup Parmesan. Transfer to a serving bowl or bowls; sprinkle with the remaining 1/4 cup Parmesan
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