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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