03 May Leek & Lemon Linguine
Leek and Lemon Linguine
Serves 4
Calories per serve: 350cal
Time to make: 30 mins
(GF) (DF) V V+
INGREDIENTS
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250g wholemeal spaghetti (GF make with GF pasta)
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2 large lemon, plus lemon wedges for garnish
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1 medium leek (white and pale green parts only), thinly sliced and rinsed well
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1 tablespoon extra-virgin olive oil
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1/2 cup chopped flat-leaf parsley, divided
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2 cloves garlic, crushed
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1 Teaspoon salt
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1 Teaspoon freshly ground pepper
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4 tablespoons finely grated Parmesan cheese, divided (optional for DF)
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4 tablespoons chives
DIRECTIONS
1 Cook pasta in a large pot of boiling water until just tender or according to package directions. Reserve 1 cup of the cooking liquid and drain the pasta in a colander.
2 Meanwhile, finely grate lemon zest and squeeze the juice from the lemon; 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, 1 tablespoon parsley, garlic, salt and pepper. Cook, stirring frequently, until the leek is lightly browned and softened, about 6 minutes.
3 Add the pasta, 1/2 cup of the reserved cooking liquid, the reserved lemon juice and the remaining parsley to the pan. Cook, stirring constantly, until the liquid is mostly absorbed, 30 seconds to 1 minute. Add the remaining cup liquid, if desired. Remove from the heat. Discard the garlic. Toss the pasta with 1 tablespoon Parmesan and 2 tablespoons chives. Transfer to a serving bowl or bowls; sprinkle with the remaining 1 tablespoon Parmesan and 2 tablespoons chives and serve with lemon wedges, if desired.
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