This simple pasta recipe has bold lemony flavor. It’s nice with a salad for a light supper. For a variation try crumbled goat cheese, chopped rinsed capers, shelled edamame or thin strips of yellow bell pepper.
Ingredients
8 ounces 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 cloves garlic, crushed
¼ teaspoon salt
⅛ teaspoon freshly ground pepper
¾ cup finely grated Parmesan cheese, divided
¼ cup snipped fresh chives, divided
Instructions
Cook pasta in a large pot of boiling water until just tender or according to package directions.
Reserve 1½ 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 leek slices dry.
Heat oil in a large nonstick skillet over medium-high heat.
Add the leek, the 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 of the reserved cooking liquid, the reserved lemon juice and the remaining ¼ cup 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 Parmesan and 2 tablespoons chives.
Transfer to a serving bowl or bowls; sprinkle with the remaining ¼ cup Parmesan and 2 tablespoons chives and serve with lemon wedges, if desired.