Garlicky Lemon Leek Pasta

A quick and brightly flavored sauce that really dresses up pasta (or veggies too)!

Prep Time: 20 minutes

WHAT YOU NEED:

2 medium leeks, rinsed and sliced as directed below

1/4 cup extra virgin olive oil

2-3 cloves garlic, minced

2 lemons (for ¼ cup juice and 2 tsp. zest)

½ tsp. salt (or to taste)

¼ tsp. freshly ground black pepper

½ cup toasted pine nuts

½ lb. dry pasta, any shape

¼ cup grated Parmesan cheese

MAKING IT:

Remove tough green tops and root ends of leeks; discard these parts (or save stalks for stock). Cut leeks in half lengthwise. Rinse well to remove any dirt; pat dry. Slice leeks crosswise into thin slices and set aside.

Cook pasta in a large pot of boiling salted water until just tender, according to package directions. Reserve about 1 cup pasta water when draining pasta.

While pasta cooks, heat olive oil in a large nonstick skillet over medium-high heat. Add the sliced leeks and saute until tender, about 5 minutes. Lower heat; add garlic, lemon juice, lemon zest, salt and pepper (to taste); saute for 1-2 minutes.

Add drained pasta to the skillet. Add about ½ cup (or more if mixture seems dry) reserved pasta cooking water; stir in Parmesan cheese. Over medium heat, stir mixture constantly for about 30 seconds or until the liquid is mostly absorbed. Serve in one large or several individual bowls, topping with toasted pine nuts. Pass more Parmesan cheese to sprinkle on top. Makes 4 servings.

NUTRITION:

Nutrition Information per serving (1/4 recipe; sauce plus pasta): 500 Calories; 27g Total Fat; (3.5g Sat Fat; 0g Trans Fat); 5mg Cholesterol; 350mg Sodium; 52g Total Carb; 3g Fiber; 4 Sugars (includes 0g Added Sugars); 12g Protein; 20% DV Iron

TIP:

Try this recipe with whole grain pasta!