Meat Free BLT Spaghetti With Butter Lettuce, Leek & Tomato. |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is from Rachael Ray's book Look + Cook with a slight modification. Ingredients:
1 lb spaghetti |
2 heads boston lettuce, washed and dried |
1/2 cup parsley, fresh |
1/2 cup basil, fresh |
1/4 mint leaf, fresh |
1/4 pine nuts, toasted |
1 1/2 cups grated parmesan cheese |
salt and pepper |
zest of one lemon |
juice of one lemon |
1/4-1/2 cup oil |
2 tablespoons oil |
3 leeks, washed, halved lengthwise and sliced into half moon shape |
4 garlic cloves, finely chopped |
1 pint grape tomatoes or 4 tomatoes, cut in small dice |
1/2 cup dry white wine |
Directions:
1. Bring large pot of water to a boil and add salt.
2. In food processor, place parsley, basil, mint, nuts, one head of the lettuce and half the cheese.
3. Pulse until finely chopped. Add enough oil until you get the consistency of pesto.
4. Set aside.
5. Cook spaghetti.
6. While pasta is cooking,.
7. In large frying pan over medium high heat, heat the oil.
8. Add the leeks and garlic.
9. Saute until just softened.
10. Add the wine, tomatoes and reduce by half.
11. Coarsely chop the second head of lettuce.
12. When pasta has cooked, reserve 1 cup of cooking water.
13. Drain pasta and return to pot.
14. Add pesto, water, vegetable mixture along with lemon juice, some of the chopped lettuce.
15. Toss.
16. Season with salt and pepper as needed.
17. Devide into heated pasta bowls and top with remaining lettuce and cheese.
18. Serve immediately.
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