Pasta with Leeks and Parsley
Delight in the simplicity and elegance of Pasta with Leeks and Parsley, a quick and flavorful dish that shines with fresh, earthy ingredients. Perfect for busy weeknights, this recipe features tender leeks sautéed with fragrant garlic in a luscious blend of olive oil and butter, then brightened with fresh parsley and a hint of lemon zest. Tossed with al dente pasta and finished with optional Parmesan cheese, this recipe comes together in just 30 minutes, making it both satisfying and convenient. The caramelized leeks lend a subtle sweetness, while the parsley adds a vibrant, herbaceous note, making every bite irresistibly fresh. Easy to prepare yet sophisticated in taste, this pasta dish is destined to become a favorite in your dinner rotation.
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Recipe Information
Ingredients
- 400 grams spaghetti (or pasta of choice)
- 2 medium-sized leeks
- 3 large garlic cloves
- 30 grams fresh parsley
- 4 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon lemon zest
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 50 grams Parmesan cheese (optional)
Instructions
Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining, and set the drained pasta aside.
While the pasta cooks, prepare the leeks by cutting off the dark green tops and root ends. Slice the white and light green parts into thin rounds. Rinse the slices under cold water to remove any dirt or grit, then pat dry.
Finely mince the garlic cloves and chop the fresh parsley leaves. Set aside.
In a large skillet, heat the olive oil over medium heat. Add the butter and let it melt, then stir in the minced garlic. Cook the garlic for 1-2 minutes until fragrant, being careful not to let it brown.
Add the sliced leeks to the skillet. Season with salt and black pepper, and sauté for 6-8 minutes, stirring occasionally, until the leeks are soft and slightly caramelized.
Stir in the chopped parsley and lemon zest. Cook for an additional 1 minute to blend the flavors.
Add the cooked pasta to the skillet and toss to combine. Gradually add reserved pasta water, 2 tablespoons at a time, until the sauce coats the pasta evenly.
Taste and adjust the seasoning with more salt and pepper, if needed.
Serve the pasta warm, topped with freshly grated Parmesan cheese if desired.
Nutrition Facts
Calories |
1698 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.2 g | 125% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 3126 mg | 136% | |
| Total Carbohydrate | 162.2 g | 59% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 11.3 g | ||
| Protein | 46.4 g | 93% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 841 mg | 65% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 976 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.
