Ingredients
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8 ounces whole-wheat linguine or spaghetti
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2 large lemons, 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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½ cup chopped flat-leaf parsley, divided
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2 cloves garlic, crushed
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¼ teaspoon salt
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⅛ teaspoon freshly ground pepper
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¾ cup finely grated Parmesan cheese, divided
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¼ cup snipped fresh chives, divided
Directions
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Cook pasta in a large pot of boiling water until just tender or according to package directions. Reserve 1 1/2 cups of the cooking liquid and drain the pasta in a colander.
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Meanwhile, finely grate 1 tablespoon zest (see Tip) and squeeze 1/4 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, 1/4 cup parsley, garlic, salt and pepper. Cook, stirring frequently, until the leek is lightly browned and softened, about 6 minutes.
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Add the pasta, 1 cup of the reserved cooking liquid, the reserved lemon juice and the remaining 1/4 cup parsley to the pan. Cook, stirring constantly, until the liquid is mostly absorbed, 30 seconds to 1 minute. Add the remaining 1/2 cup liquid, if desired. Remove from the heat. Discard the garlic. Toss the pasta with 1/2 cup Parmesan and 2 tablespoons chives. Transfer to a serving bowl or bowls; sprinkle with the remaining 1/4 cup Parmesan and 2 tablespoons chives and serve with lemon wedges, if desired.
Tips
Tip: When we call for citrus zest (i.e., 1/2 teaspoon lemon zest) we are referring to the finely grated outer rind (not including the white pith) of the citrus fruit. Use a microplane grater or the smallest holes of a box grater to grate the zest. In some cases we call for long strips or threads of zest. To get long strips, peel the citrus with a vegetable peeler. To remove long threads, use a 5-hole citrus zester or remove long strips of zest with a vegetable peeler, then use a knife to cut into very thin strips.
Nutrition Facts (per serving)
313 | Calories |
9g | Fat |
50g | Carbs |
13g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Serving Size about 1 cup | |
Calories 313 | |
% Daily Value * | |
Total Carbohydrate 50g | 18% |
Dietary Fiber 8g | 28% |
Total Sugars 4g | |
Protein 13g | 27% |
Total Fat 9g | 11% |
Saturated Fat 3g | 15% |
Cholesterol 13mg | 4% |
Vitamin A 1282IU | 26% |
Vitamin C 22mg | 25% |
Folate 65mcg | 16% |
Sodium 430mg | 19% |
Calcium 180mg | 14% |
Iron 3mg | 17% |
Magnesium 99mg | 24% |
Potassium 259mg | 6% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.