Leek and Lemon Pasta - VIDEO
Even though I am in Los Angeles and my Mom is in New Jersey, I still wanted to come up with a Mother's Day meal. It's kind of like a virtual Mother's day meal. This is what I would make if my family and I were all spending Mother's day together.
Everybody in my family loves pasta, so I decided to pair up some leeks and lemons to come up with this fresh, d'lishes pasta dish. This is an extremely quick and simple meal to make!
If you wanted to bring another layer to the dish I think some grilled shrimp would be perfect.
Oh and one more thing to keep in mind, this dish does really well at room temperature so it would make for a nice addition to a brunch buffet.
Happy Mother's Day Mom! I love you - xo!
Leek and Lemon Pasta - VIDEO
Ingredients
½ lb whole wheat spaghetti4 leeks cut into ½ moons
¼ cup of grated Parmesan cheese
¼ cup of veggie broth
¼ cup of fresh lemon juice
Zest from one lemon
½ cup of reserved pasta water
1/3 cup of sliced basil
1 tsp. extra virgin olive oil*
Salt and pepper
Serves 3.
I cut way back on the oil and when I made this dish again and it was perfectly fine without it:)!
Directions
*Cook pasta according to package and don't forget to reserve a ½ cup of the pasta water.Heat a large sauté pan over medium heat. Add leeks and a pinch of salt. Allow the leeks to cook for about five to eight minutes or until they are nice and tender. You don’t want the leeks to brown, you want them to sweat... this means they'll get begin to release all of there liquid and become tender and translucent. If they look like they are browning simply lower your heat.
Once your leeks are looking good stir in veggie broth and lemon juice. Bring the leek mixture to a simmer before adding in your pasta.
Stir in pasta water, lemon juice, cheese and basil. Combine everything together. Adjust seasonings and enjoy!!
Nutritional Analysis
Calories: 299; Total Fat: 5.3g; Saturated Fat: 1.6g; Cholesterol: 6mg; Sodium: 172mg; Carbohydrate: 53.9g; Dietary Fiber: 8.2g; Sugars: 6.2g; Protein: 11.7gOther recipes you may enjoy:
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Sweet Potato and Black Bean Enchiladas
- Filed under Pasta, QuickBites, Vegetarian
- Tagged with Basil, Leeks, Lemon, Pasta
- Print this recipe
- 5 comments
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Comments
Aussie Chick :
Absolutely divine, Dani! I made this (minus a lot of the oil -because it didn't need it) for friends last night, served with a huge salad on the side, and it was a huge hit. Thanks for a great new recipe!
posted on May 9, 2007 2:03 AM
Dani :
Sandy - I'm so glad you enjoyed it!! Thanks for the feedback!
posted on May 9, 2007 7:26 AM
Anonymous :
Wow this dish was awesome i made it last night for dinner and it was great!5 stars
posted on June 1, 2007 6:47 AM
Kay :
Thank you Dani for this dish. I used parm cheese out of the bottle. I found it to be very strong. I had to add more lemon. Is that why you chose fresh? Anyway I loved the dish.
posted on February 7, 2008 5:46 PM
Dani :
Kay - I have always preferred fresh...I'm not sure if the bottled cheese is stronger. Either way...I'm glad you enjoyed the dish:).
posted on February 8, 2008 5:08 PM