Vegetarian

Leek and Lemon Linguine is for Dinner.

Leek and Lemon Linguine takes 10 minutes to prepare.

Leek and Lemon Linguine takes 30 minutes to cook.

Leek and Lemon Linguine makes 8 servings.

The ingredients for Leek and Lemon Linguine are:

16 ounces linguine or spaghetti
4 large lemons, plus lemon wedges for garnish
2 medium leeks (white and pale green parts only), thinly sliced and rinsed well
2 tbsp olive oil
1 cup chopped flat-leaf parsley, divided
4 cloves garlic, crushed
1/2 tsp salt
1/4 tsp freshly ground pepper
1 1/2 cup shredded Asiago cheese
1/2 cup fresh green onion, divided

Here is how you make Leek and Lemon Linguine:

1. Cook pasta in a large pot of boiling water until just tender or according to package directions. Reserve 3 cups of the cooking liquid and drain the pasta in a colander.2. Meanwhile, finely grate 2 tablespoon zest and squeeze 1/2 cup of juice from the 4 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, 1/2 cup parsley garlic, salt and pepper. Cook, stirring frequently, until the leek is lightly browned and softened, about 6 minutes.3. Add the pasta, 2 cups of the reserved cooking liquid, the reserved lemon juice and the remaining parsley to the pan. Cook, stirring constantly, until the liquid is mostly absorbed, about 1 to 2 minutes. Add the remaining liquid, if desired. Remove from the heat. Discard the garlic. Toss the pasta with 1 cup of Asiago and 4 tablespoons of scallions. Transfer to serving bowl or bowls; sprinkle with the remaining Asiago and chives. Serve with lemon wedges, if desired.Serving Size: Makes 8 servings, roughly 1 cup eachNumber of Servings: 8Recipe submitted by SparkPeople user JENN-BAKER-6114.

The nutritional information for Leek and Lemon Linguine is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 331.5

• Total Fat: 9.3 g
• Cholesterol: 0.0 mg
• Sodium: 336.9 mg
• Total Carbs: 54.4 g
• Dietary Fiber: 5.4 g
• Protein: 11.4 g