PASTA WITH LEEKS AND PARSLEY
Adapted from Mark Bittman's recipe for Pasta with Leeks and Parsley, which I found in the Epicure section of 'The Age', a Melbourne newspaper, but which apparently first appeared in the 'New York Times'. Such is our global village! I'm posting this as an Australian recipe, since it appeared in an Australian newspaper, for the 2005 Zaar World Tour. Mark Bittman's comments on this recipe are "Pre-cooking the garlic and chillies in olive oil is a classic Roman treatment. What you want is to brown, not burn, the garlic, so that it and the chillies heavily flavour the oil. Once that's done, so is most of the work; just cook the leeks until soft, and when they're about halfway there, start cooking the pasta. I add red capsicum or tomato, mostly for colour; although neither is really necessary. Finally, reserve a little of the pasta cooking liquid in case the sauce is too dry. That, plus a handful of parsley, completes the dish." When I made this, I omitted the chillies (personal taste preference), and I increased the garlic, added handful of baby spinach leaves and added cumin and pine nuts. Like most pasta recipes, this is one you can play around with a lot.
Provided by bluemoon downunder
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Dry roast the pine nuts and set aside.
- Trim the root end of the leeks, then cut off the hard green leaves, leaving a bit of green where they meet the white part. Split the leeks down the middle, discard the outer white leaves (the ones that don't cut easily), then chop the leeks (or cut them with kitchen scissors into one inch or 2.5cm pieces). 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 pan, preferably non-stick, on medium-high heat.
- Add the garlic and chillies, and cook, stirring occasionally, until the garlic browns. Remove the chillies (and garlic if you prefer).
- Add the leeks and cook, stirring occasionally, until they wilt, about 10 minutes.
- Add the capsicum or tomato and lower the heat; add the cumin and continue to cook, stirring once in a while, until the leeks begin to brown.
- Cook the pasta until it is tender - al dente, and drain, reserving about half a cup of the cooking liquid.
- Toss the pasta and the leeks, add the pine nuts, the baby spinach leaves (added at this stage, they will be just wilted but no more) together with the remaining butter or oil, freshly ground black pepper to taste and all but a little of the parsley, adding a bit of cooking liquid if the mixture seems dry.
- Taste and adjust the seasoning, garnish with the remaining parsley and serve.
Nutrition Facts : Calories 795.6, Fat 24.3, SaturatedFat 2.7, Sodium 32.3, Carbohydrate 122.8, Fiber 7.5, Sugar 9, Protein 23
PASTA WITH BACON AND LEEKS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.
- Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet.
- Add the leeks to the drippings in the skillet. Season with 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until soft, about 3 minutes. Add the heavy cream and cook until it begins to thicken, about 2 minutes.
- Add the pasta to the skillet along with the parmesan, half of the bacon and 1/2 teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen. To serve, top with the remaining bacon, more parmesan and parsley.
Nutrition Facts : Calories 365 calorie, Fat 32 grams, SaturatedFat 17 grams, Cholesterol 97 milligrams, Sodium 727 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 21 grams
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
PASTA WITH PANCETTA AND LEEKS
Provided by Ree Drummond : Food Network
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Cook the pasta according to package directions to al dente and set aside, reserving 1/2 cup of the pasta water.
- Saute the pancetta in a large skillet over medium heat until the fat is rendered and it starts to brown. Add the leeks and cook, about 8 minutes. When you add the leeks, you can also throw in a pat or 2 of butter if you want to. This'll give the dish some scrumptious flavor.
- After 8 to 10 minutes, pour in the wine, and then cook until reduced, an additional 1 to 2 minutes. Reduce the heat to low, and then pour in the cream. Add salt and pepper to taste. Stir in some Parmesan.
- Toss in the pasta, adding a little pasta water to thin as needed. Serve with Parmesan over the top - delicious!
CREAMY ONE-POT MUSHROOM AND LEEK PASTA
This deeply satisfying pasta, brimming with rich umami, is made in just one pot, an approach that bolsters its flavors. Once the leek and mushrooms are caramelized and sticking to the pot, they're deglazed to lift all the extra depth from the bottom of the pan. (Use any liquid for deglazing, whether water, wine, stock, vinegar or tomato juice.) This recipe leaves the choice of mushrooms up to you: Cremini and shiitake are a good combination, but you could even use rehydrated porcinis. If you are craving greens to cut through the richness, stir a few handfuls of baby spinach into the pasta just before you turn off the heat.
Provided by Hetty McKinnon
Categories dinner, one pot, pastas, vegetables, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden, 5 minutes.
- Stir in the garlic and mushrooms. Cook, undisturbed, for 2 minutes, then stir and cook, undisturbed, until the mushrooms start to caramelize and stick to the bottom of the pan, another 2 to 3 minutes. (This allows the water from the mushrooms to evaporate, encouraging caramelization.) Add the juice of one lemon half to deglaze the pan and stir to combine.
- Add the pasta and stock; stir well. Cover with lid and cook on medium heat. Begin tasting pasta 10 minutes after you add it. (All pasta shapes and brands will have different cooking times. You want the pasta to be just tender.)
- Once the pasta is cooked, turn off the heat and add the butter and parsley. Squeeze in the juice from the remaining lemon half and stir until butter is melted and dispersed. Season with salt and pepper.
- To serve, top with ricotta, red-pepper flakes (to taste) and more chopped parsley.
PASTA CARBONARA WITH LEEKS AND LEMON
This dish transforms simple ingredients like bacon, eggs, and cheese into something that is absolutely irresistible.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Set a large pot of salted water to boil. In a large skillet, cook bacon over medium heat, stirring occasionally, until crisp, 8 to 10 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet. Add leeks, season with salt and pepper, and cook, stirring often, until leeks are golden brown, about 10 minutes.
- Add pasta to pot and cook according to package instructions. In a large bowl, whisk together eggs, Parmesan, and lemon zest and juice. Whisk 1/4 cup pasta water into egg mixture.
- Drain pasta and immediately add to egg mixture, along with bacon, leeks, and parsley. Season with salt and pepper and stir to combine. Sprinkle with more cheese if desired and serve immediately.
Nutrition Facts : Calories 477 g, Fat 9 g, Fiber 5 g, Protein 21 g, SaturatedFat 3 g
SPICY UNSTUFFED PASTA SHELLS WITH ROASTED GARLIC AND CHèVRE
Meet the easy weeknight version of stuffed shells: Garlicky unstuffed shells with goat cheese. This hearty, easy baked pasta is so good with so little effort.
Provided by Holly Erickson
Time 35m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F.
- Fill a large pot with 4 quarts water and add the salt. Bring to a boil over high heat. Add the pasta and cook for 8 minutes; it will be underdone. Reserve ¾ cup of the liquid and drain the pasta.
- Meanwhile, in a large ovenproof skillet, combine the marinara, roasted garlic, 1 ounce of the chèvre, and the red pepper flakes. Cook over medium heat, stirring often, until the cheese is fully incorporated, about 2 minutes.
- Add the pasta to the skillet along with the reserved cooking liquid. Cook over medium heat, stirring to combine, about 2 minutes. Dollop the remaining 3 ounces chèvre all over.
- Bake for 15 minutes. Turn on the broiler and cook until the cheese is brown and bubbly, about 2 more minutes.
- Top with the parsley and more red pepper flakes. Serve warm.
STRIPS OF CHICKEN WITH LEEKS OVER PASTA
Chicken with leeks over pasta make this a complete meal. Cook your pasta while preparing your dish. Enjoy. Pol Martin Cookbook.
Provided by daisygrl64
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- melt butter in saute pan over meduim heat, add leeks and chicken, season with salt and pepper, cover and cook for 5 minutes over low heat.
- remove cover and add wine and tarragon, cook for 3 minutes over low heat.
- add chicken stock and correct seasoning, simmer for 3 minutes longer.
- dissolve cornstarch in cold water, incorporate into sauce and bring to a boil for 1 minte.
- pour sauce into large bowl, add parsley and pasta.
- mix well and serve.
Nutrition Facts : Calories 153.3, Fat 4.5, SaturatedFat 2.2, Cholesterol 27.4, Sodium 180.4, Carbohydrate 12.7, Fiber 0.9, Sugar 3.5, Protein 10.1
SPAGHETTI WITH LEEKS, PEAS & PESTO
Add some veg to pasta and pesto for a cheap, healthy springtime supper dish
Provided by Mary Cadogan
Categories Dinner, Pasta
Time 25m
Number Of Ingredients 6
Steps:
- Cook the spaghetti according to pack instructions, adding the peas for the final 2 mins. Meanwhile, heat the oil in a frying pan, add the leeks, then gently cook for about 5 mins until softened. Stir in the pesto and 3 tbsp of the pasta cooking water, then simmer for a few mins.
- Drain the pasta and peas, then add to the frying pan, tossing everything together. Divide between 2 warm bowls and sprinkle with a little grated Parmesan, if using.
Nutrition Facts : Calories 447 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 18 grams protein, Sodium 0.11 milligram of sodium
PASTA WITH LEEKS AND MUSHROOMS
adapted from todays NY Times, this is a quick meatless sauce.you can add extra vegetables like zucchini, asparagus, etc. serve this with freshly grated cheese and pepper.
Provided by chia2160
Categories Spaghetti
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
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 mushrooms, 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 ½ 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.
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