Lemon and Leek Linguine

Lemon and Leek Linguine

Lemon and Leek Linguine

This came from the October 2010 issue of Cooking Light magazine.  I actually followed their serving suggestion as well and served it with lightly floured and seasoned chicken breasts, pounded thin and then cooked in butter and oil.

Lemon and Leek Linguine

A delicious light pasta with lemon juice and leeks.

  • 4 ounces linguine or spaghetti
  • 2 Tbs butter, divided
  • 3 cloves garlic, minced or thinly sliced<
  • 1 leek, trimmed and sliced thinly (about 1 1/2 cups)
  • salt to taste (1/4 tsp maybe)
  • 1/2 cup chicken broth
  • 1-2 Tbs lemon juice
  • 2 Tbs chopped fresh parsley

Cook the pasta according to the package directions (10 minutes for my spaghetti). While it's cooking, make the sauce.

Heat the butter in a skillet over medium high heat, then add the garlic, sliced leek and salt. Cook, stirring, about 4 or 5 minutes, until the leeks are soft. Add the broth and lemon juice and simmer 2-3 minutes, until the liquid is reduced by half. Stir in the other Tbs of butter and turn the heat off.

Once the pasta is cooked and drained, put it in a bowl and add the sauce, tossing to mix. Garnish with the fresh parsley.

 

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