Prep time: 20 minutes Cook time: 20 minutes
Recipe by: Eating Well Magazine
A flavorful pasta dish that’s great as a side or a main dish. You can add chicken or tofu or whatever you please to make this meal a bit more hearty! Store bought lemon juice and zest can be substituted for the fresh lemons.
Ingredients:
- 8 oz whole wheat linguine or spaghetti
- 2 large lemons
- 1 medium leek, sliced (this recipe calls for just the white and pale green leek parts)
- 1 TBSP olive oil
- ½ cup chopped parsley
- 2 cloves garlic, minced
- ¼ tsp salt
- ¼ tsp pepper
- ½ to ¾ grated parmesan cheese
- ¼ chopped chives
Directions:
- Cook pasta in a large pot until al dente, reserve 1 ½ cups of the cooking water and set aside.
- Grate 1 TBSP lemon zest and squeeze ¼ cup of lemon juice out of the 2 lemons and set juice aside. Pat leek slices dry and heat oil in a large skillet over medium heat. Add leek slices, lemon zest, ¼ cup parsley, garlic, salt, and pepper. Cook and stir frequently until leek is slightly browned and softened, about 6 minutes.
- Add pasta, 1 cup of reserved cooking water, lemon juice, and remaining parsley into the skillet. Stir constantly and cook until liquid is mostly absorbed about 30 seconds to 1 minute. You can add the remaining ½ cup of cooking water if you like. Remove from heat and toss with parmesan cheese and chives.
- Serve with grilled chicken or tofu or just on its own and enjoy!