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.
- 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
- 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.
Serving size: 1 Calories: 315 Fat: 9 Carbohydrates: 48 Sodium: 388 Fiber: 8 Protein: 15