Leeks and Spaghetti
Elevate your weeknight pasta game with this simple yet elegant Leeks and Spaghetti recipe, a delightful combination of fresh ingredients and bold flavors. Perfectly tender spaghetti is tossed with sautéed leeks caramelized in a blend of olive oil and butter, creating a silky base that's brightened with aromatic garlic, zesty lemon, and a touch of Parmesan cheese. The optional pinch of red chili flakes adds a mild kick, balancing the dish's creamy and tangy elements. Ready in just 30 minutes, this quick and easy vegetarian pasta dish is ideal for busy nights when you crave a comforting yet refined meal. Serve it as a main course or a side dish, and watch it become a staple in your rotation. Keywords: leeks and spaghetti, vegetarian pasta recipe, quick and easy dinner, weeknight pasta ideas, leek pasta with Parmesan.
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Recipe Information
Ingredients
- 400 g spaghetti
- 3 medium leeks
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 3 garlic cloves
- 1 lemon (zest and juice)
- 50 g Parmesan cheese (grated)
- 0.5 tsp crushed red chili flakes (optional)
- 1 to taste salt
- 1 to taste black pepper
Instructions
Bring a large pot of salted water to a rolling boil. Add the spaghetti and cook until al dente according to the package instructions. Reserve 1 cup of the pasta cooking water before draining the spaghetti.
While the pasta is cooking, prepare the leeks by trimming the dark green tops and roots. Slice the leeks lengthwise, then cut into thin half-moons. Rinse thoroughly under cold water to remove any grit, then pat dry.
Heat the olive oil and butter in a large skillet over medium heat. Once the butter is melted, add the sliced leeks. Sauté for 8-10 minutes, stirring often, until the leeks are softened and slightly caramelized.
Mince the garlic cloves and add them to the skillet with the leeks. Cook for 1-2 minutes until fragrant, being careful not to let the garlic burn.
Add the cooked spaghetti to the skillet with the leeks and toss to combine. Gradually add a few tablespoons of reserved pasta water at a time to loosen the mixture and create a light sauce.
Stir in the lemon zest and juice, followed by the grated Parmesan cheese. Mix well until everything is evenly coated, adding more pasta water as necessary to achieve your desired consistency.
Season with salt, black pepper, and a pinch of crushed red chili flakes (if using). Taste and adjust seasoning as needed.
Serve immediately, garnished with additional Parmesan cheese and a drizzle of olive oil if desired.
Nutrition Facts
Calories |
1643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 3193 mg | 139% | |
| Total Carbohydrate | 178.0 g | 65% | |
| Dietary Fiber | 15.1 g | 54% | |
| Total Sugars | 17.1 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 825 mg | 63% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 993 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
