Prep time
Cook time
Total time
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.
Serves: 4
  • 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
  1. Cook pasta in a large pot of boiling water until just tender or according to package directions.
  2. Reserve 1½ cups of the cooking liquid and drain the pasta in a colander.
  3. Meanwhile, finely grate 1 tablespoon zest and squeeze ¼ cup juice from the 2 lemons; set the juice aside.
  4. Pat leek slices dry.
  5. Heat oil in a large nonstick skillet over medium-high heat.
  6. Add the leek, the lemon zest, ¼ cup parsley, garlic, salt and pepper.
  7. Cook, stirring frequently, until the leek is lightly browned and softened, about 6 minutes.
  8. Add the pasta, 1 cup of the reserved cooking liquid, the reserved lemon juice and the remaining ¼ cup parsley to the pan.
  9. Cook, stirring constantly, until the liquid is mostly absorbed, 30 seconds to 1 minute.
  10. Add the remaining ½ cup liquid, if desired.
  11. Remove from the heat. Discard the garlic.
  12. Toss the pasta with ½ cup Parmesan and 2 tablespoons chives.
  13. 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.
Nutrition Information
Serving size: 1 Calories: 315 Fat: 9 Carbohydrates: 48 Sodium: 388 Fiber: 8 Protein: 15