Leek and Lemon Fettuccine |
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Prep Time: 5 Minutes Cook Time: 12 Minutes |
Ready In: 17 Minutes Servings: 1 |
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Ingredients:
2 tablespoon(s) olive oil |
3 tablespoon(s) fresh oregano, or 1 t. dried |
3 clove(s) garlic, crushed |
1 whole(s) leeks, whit, finely sliced |
1 teaspoon(s) coarse salt |
1/2 teaspoon(s) fresh ground pepper |
9 ounce(s) fresh or dried fettuccine |
1 whole(s) grated rind of 1 lemon |
1 tablespoon(s) capers, drained |
3/4 cup(s) finely grated parmesan |
1 cup(s) chopped parsley |
Directions:
1. Bring a large pot of water to a boil for the pasta.
2. Heat olive oil in large skillet over medium heat. Add garlic, oregano and leeks; sauté until leeks are soft and transparent. Add salt and pepper.
3. Cook pasta according to package instructions; drain, reserving 1/4 cup cooking water. Return pasta to warm pan. Add leek mixture, lemon rind, capers, cheese and parsley. Stir well to combine. Add a small amount of reserved cooking water if pasta seems dry. Serve with additional grated Parmigiano Reggiano
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