This simple pasta recipe has bold lemony flavor.
Reserve 1 1/2 cups of the cooking liquid and drain the pasta in a colander.
Pat leek slices dry.
Heat oil in a large nonstick skillet over medium-high heat.
Add the leek, the lemon zest, 1/4 cup parsley, garlic, salt and pepper.
Cook, stirring frequently, until the leek is lightly browned and softened, about 6 minutes.
Cook, stirring constantly, until the liquid is mostly absorbed, 30 seconds to 1 minute.
Add the remaining 1/2 cup liquid, if desired.
Remove from the heat.
Toss the pasta with 1/2 cup Parmesan and 2 tablespoons chives.
Use a microplane grater or the smallest holes of a box grater to grate the zest.
In some cases we call for long strips or threads of zest.
To get long strips, peel the citrus with a vegetable peeler.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
