Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Whole Wheat Linguine with Leeks

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Sara Clevering, adapted from Mark Bittman's How to Cook Everything
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Description

This whole wheat linguine with leeks is a simple, clean, and bright pasta dish that combines silky leeks and astringent parsley for a satisfying meal.

Ingredients

Units Scale
  • 4-6 medium leeks
  • 3 tablespoons (45g/45mL) butter or olive oil
  • 2 dried chiles, or 1/2 teaspoon (or more) chile flakes
  • 2 cloves garlic, minced
  • 3/4 cup (180mL) chopped parsley
  • 3/4 pound (350g) whole wheat linguine
  • Salt, to taste
  • Freshly ground black pepper, to taste

Instructions

  1. Set a pot of water to boil for the pasta. Meanwhile, prepare the leeks by cutting each one almost in half lengthwise, leaving the root intact. Fan the halves open and wash under running water to remove any sand. Slice the washed halves crosswise into thin half-moons.
  2. In a large skillet, heat the butter or olive oil over medium heat. Add the leeks and cook, stirring occasionally, for about 8-10 minutes until they are soft and translucent.
  3. Add the dried chiles or chile flakes and minced garlic to the skillet. Cook for an additional 1-2 minutes until the garlic is fragrant.
  4. Once the water is boiling, add a generous amount of salt and the whole wheat linguine. Cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
  5. Add the cooked pasta to the skillet with the leeks. Toss everything together, adding reserved pasta water as needed to create a light sauce that coats the pasta.
  6. Stir in the chopped parsley and season with salt and freshly ground black pepper to taste. Serve immediately.

Notes

Use whole wheat pasta for a better flavor combination with the leeks and parsley. This dish is perfect for using up leeks that are starting to lose their freshness. Feel free to adjust the amount of chile flakes to suit your spice preference. Store leftovers in an airtight container in the refrigerator for up to 2 days.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 serving
  • Calories: 350
  • Sugar: 4
  • Sodium: 200
  • Fat: 10
  • Carbohydrates: 60
  • Fiber: 8
  • Protein: 12
  • Cholesterol: 0

Did you make this recipe?

Share a photo and tag us @honestcooking — we can't wait to see what you've made!

Find it online: https://honestcooking.com/whole-wheat-linguine-with-leeks-recipe/