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
- 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
- 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.
- 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.
- 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