Skip to content
My WebMD Sign In, Sign Up

Food & Recipes

Font Size
A
A
A

Leek & Lemon Linguine

Leek & Lemon Linguine
This Recipe Is:

WebMD Recipe from EatingWell.com

This simple pasta recipe has bold lemony flavor. It’s nice with a salad for a light supper or serve it along with seared fish, shrimp or chicken. Vary it as you please—add a bit of crumbled goat cheese, chopped rinsed capers, shelled edamame or thin strips of yellow bell pepper.

Ingredients
Prep: 30 minutes | Total Time: 30 minutes
  • 8 ounces
    whole-wheat linguine, or spaghetti
  • large lemons, plus lemon wedges for garnish
  • medium leek, (white and pale green parts only), thinly sliced and rinsed well
  • 1 tablespoon
    extra-virgin olive oil
  • 1/2 cup
    chopped flat-leaf parsley, divided
  • 2 cloves
    garlic, crushed
  • 1/4 teaspoon
    salt
  • 1/8 teaspoon
    freshly ground pepper
  • 3/4 cup
    finely grated Parmesan cheese, divided
  • 1/4 cup
    snipped fresh chives, divided
Instructions
  1. 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.
  2. 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.
  3. 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.

 

Tip

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.

Nutritional Information

Makes: 4 servings, about 1 cup each
  • Calories315
  • Fat9 g
    • Saturated fat3 g
  • Cholesterol13 mg
  • Carbohydrates48 g
    • Dietary fiber8 g
  • Protein15 g
  • Sodium388 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
Did You Know?
Recipes for Beauty

Today on WebMD

Four spoons with mustards
What condiments are made of and how much to use.
salmon and spinach
How to get what you need.
 
grilled veggies
Easy ideas for dinner tonight.
Greek Salad
Health benefits, what you can eat and more.
 

Loaded with tips to help you avoid food allergy triggers.

Loading ...

Sending your email...

This feature is temporarily unavailable. Please try again later.

Thanks!

Now check your email account on your mobile phone to download your new app.