PASTA WITH LEEK, PEPPER, AND CHIVE SAUCE
Make and share this Pasta With Leek, Pepper, and Chive Sauce recipe from Food.com.
Provided by dicentra
Categories Peppers
Time 25m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large nonstick skillet over medium-high heat. Add leek and bell pepper strips; saute 4 minutes.
- Stir in broth, rind, and juice; cook 3 minutes.
- Add the cream cheese. Reduce heat to medium-low; cook until cream cheese melts (about 2 minutes), stirring constantly.
- Add pasta, salt, and pepper, and cook for 2 minutes or until thoroughly heated.
- Stir in Parmesan and remaining ingredients. Serve immediately.
Nutrition Facts : Calories 595.5, Fat 18.4, SaturatedFat 6.6, Cholesterol 27.8, Sodium 593.7, Carbohydrate 86.7, Fiber 5.9, Sugar 5.1, Protein 22.6
EASY PASTA BAKE WITH LEEK AND CHEESE
A quick and easy pasta bake with leek and cheese that I often make during the week. If you like, you can add ham or bacon to the noodles.
Provided by Radegund
Categories Main Dish Recipes Pasta
Time 31m
Yield 4
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- Bring a second large pot of lightly salted water to a boil and cook leek for 2 minutes while penne is cooking. Drain well.
- Preheat oven to 475 degrees F (245 degrees C). Grease a baking dish with some butter.
- Heat cream and butter in a saucepan over low heat until hot. Whisk in Emmentaler cheese until melted. Season with salt and pepper. Mix cooked penne and leek and add to the prepared baking dish. Pour cheese sauce on top.
- Bake in the preheated oven until lightly browned, about 10 minutes.
Nutrition Facts : Calories 721.2 calories, Carbohydrate 62.8 g, Cholesterol 142.3 mg, Fat 43.2 g, Fiber 4.1 g, Protein 23.9 g, SaturatedFat 26.5 g, Sodium 225.2 mg, Sugar 7.5 g
VEGAN CREAMY LEEK PASTA
This four-ingredient leek pasta coaxes as much flavor and texture as possible out of a few leeks, a box of pasta, some olive oil and lemon (plus salt and pepper). Though it doesn't take long, this recipe is not fast - it's even a little bit fussy. You'll julienne and fry the leek whites to create a crispy garnish, then blend the resulting leek oil with boiled leek greens to create a silky sauce. You could absolutely make this dish on a weeknight, but since the recipe revolves around technique, it's best not to rush. It's about enjoying the process as much as the results.
Provided by Alexa Weibel
Categories dinner, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil over high.
- Meanwhile, prepare your leeks: Trim 1/2 inch off both ends, then cut each leek crosswise, separating the bottom third of the white portion from the top two-thirds of light and dark leek greens. Halve the greens lengthwise, wash them, then set them aside.
- Halve your leek whites lengthwise, cut them crosswise into 2-inch segments, then slice those segments thinly lengthwise to create matchsticks. (If you notice any grit in the sliced leek whites, wash them thoroughly, transfer them to a dish towel, squeezing to remove excess moisture, then spread them out to dry.)
- In a small, deep saucepan, heat the olive oil over medium-high and line a baking sheet with paper towels. Working in three to four batches for even cooking, add about 1/4 of the white leek strips and cook, stirring frequently, until golden, about 4 minutes. The key here is to keep residual cooking in mind: Since your delicate leeks will continue cooking after being removed from the hot oil, you want to pull them from the hot oil when about a third of each batch is fully golden, a third is lightly golden and another third is still green. (They won't cook perfectly evenly; it's not you, it's them and the nature of cooking.) Remove them swiftly, using a slotted spoon and tilting the saucepan to transfer the leeks to the paper towel-lined plate. Season to taste with salt. Repeat with the remaining batches. Set the oil aside to cool.
- Add the pasta and leek greens to the boiling water, reduce the heat to medium-high and cook, stirring occasionally, until the pasta is just shy of al dente, about 8 minutes. Reserve 1 cup pasta cooking water. Using tongs, transfer the leek greens to a blender, then pour the pasta into a colander set in the sink.
- Add the reserved leek oil to the leek greens, along with 2/3 cup pasta water and a generous pinch each of salt and pepper, and blend until creamy. Add the sauce to the pot and stir in the pasta. Season to taste with salt and pepper, and add more pasta water, if desired, to thin the sauce. Divide among plates and sprinkle with frizzled leeks. Grate fresh lemon zest on top, if desired, then squeeze with lemon. Serve immediately.
CREAMY CHIVE PASTA WITH LEMON
This recipe is a good way to showcase any fresh chives you may have. In the spirit of buttered noodles with chives - or stir-fried lo mein with Chinese chives - this recipe uses the delicate alliums as an ingredient instead of a garnish. Their gentle onion flavor adds freshness to lemon-cream sauce, which is not unlike a delicate sour cream and onion dip. You can use crème fraîche for more tang, heavy cream for an Alfredo vibe, or ricotta for a hint of sweetness. To use another spring allium like ramps, leeks or a combination, thinly slice and simmer in heavy cream (not crème fraîche or ricotta) to soften before adding the other ingredients.
Provided by Ali Slagle
Categories dinner, weekday, pastas, main course
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
- In the same pot, make the sauce: Stir together the crème fraîche, 1/2 cup reserved pasta water, Parmesan, lemon zest and juice, and a pinch of salt and pepper. Add the pasta, return to medium heat, and cook, tossing vigorously, until the noodles are well coated, 1 to 2 minutes. Add more pasta water as needed to gloss the noodles.
- Add the chives and stir until evenly distributed and slightly wilted. Season to taste with salt and pepper. Eat with more grated Parmesan and black pepper on top.
PASTA WITH LEEKS AND PARSLEY
Provided by Mark Bittman
Categories dinner, weekday, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Trim root end of leeks, then cut off hard green leaves, leaving a bit of green where they meet the white part. Split leeks down the middle, then chop them, not too finely. Wash very well, and spin or shake dry. Set a large pot of water to boil, and salt it.
- Put half the butter or oil in a large skillet, and turn heat to medium-high. A minute later add garlic and chilies, and cook, stirring occasionally, until garlic browns; remove chilies (and garlic if you prefer). Add leeks, and cook, stirring occasionally, until they wilt, about 10 minutes. Add pepper or tomato, and lower heat; continue to cook, stirring once in a while, until leeks begin to brown.
- Cook pasta until tender but not mushy. When it's done, drain it, reserving about 1/2 cup cooking liquid. Toss pasta and leeks together with remaining butter or oil, a few sprinklings of black pepper and all but a little of the parsley, adding a bit of cooking liquid if mixture seems dry. Taste and adjust seasoning, garnish with remaining parsley, and serve.
Nutrition Facts : @context http, Calories 594, UnsaturatedFat 12 grams, Carbohydrate 97 grams, Fat 16 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 517 milligrams, Sugar 6 grams
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