Pasta with Lemon Zest and Leeks

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Pasta with Lemon Zest and Leeks

Serves 2

½ package linguine or spaghetti

1 leek, washed and sliced into rings or half moons

1 Tbs olive oil

1 – 2 lemons. Remove all zest and set aside

2 Tbs shallots, or 1 Tbs garlic or ½ of an onion chopped

2 Tbs chopped parsley

1 tsp any other fresh herb on hand (thyme, rosemary, basil, fennel, dill) *optional*

Salt and pepper to taste

¾ cup parmesan cheese

Pinch of chili flakes *optional*

1 cup reserved pasta water

Additional olive oil

Bring water to boil, season with salt and add pasta. Cook 1 min less than package directions.

Meanwhile, sauté leeks, shallots and lemon zest just until leeks are starting to brown. Add a handful of fresh herbs, a generous squeeze of lemon juice and let rest until pasta is cooked.

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Once pasta is just under the doneness you like; remove it from the boiling water using tongs or a pasta lifter. Place strands of cooked pasta directly into the pan with the leeks. Add remaining fresh herbs and chili flakes if using.

Then add ½ cup of pasta water toss pasta well until water is absorbed. If pasta seems dry, add more pasta water. You want the strands of pasta loose, not stuck together. When reached the desired consistency, add the parmesan cheese and a generous sprinkling of olive oil on top.

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Place into warmed serving bowls and serve right away.

About Arthritis Kitchen

Living Authentically - Striving for Wellness - Navigating Through Illness – Speaking from the Heart.

Posted on March 16, 2013, in Uncategorized. Bookmark the permalink. 3 Comments.

  1. Must try this recipe. Looks light and refreshing.

  2. this look amazing. I think I will try it.

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