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
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
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.
BUTTERY NEW POTATOES WITH LEEKS AND PARSLEY
Elevate your weeknight or 'company' dinner by adding leeks and fresh parsley to buttered potatoes!
Provided by Anonymous
Categories Trusted Brands: Recipes and Tips Saute Express® Saute Starter
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Place potatoes in a steamer basket in a pan with water. Water shouldn't be higher than the base of the steamer. Cover. Bring to a boil; reduce heat and steam the potatoes until they are tender, 20 to 25 minutes. Remove from heat.
- Melt butter in a large skillet over medium heat. Add leeks; cook and stir until tender and translucent, about 7 minutes. Add parsley and seasoned salt, stirring to combine. Remove skillet from heat.
- Gently stir in warm potatoes; season with freshly ground black pepper.
Nutrition Facts : Calories 196 calories, Carbohydrate 29.1 g, Cholesterol 20.3 mg, Fat 7.9 g, Fiber 3.8 g, Protein 3.5 g, SaturatedFat 4.9 g, Sodium 167.6 mg, Sugar 1.8 g
PASTA WITH PARSNIPS AND BACON
They may seem like an unlikely duo, but pasta and parsnips work really well together, with the parsnips becoming almost like a sweet and soft extension of the pasta. And they're another vehicle for the creamy, bacon-rich sauce. You can roast the parsnips several hours ahead (they'll be fine at room temperature). But the rest of the dish is best made just before serving. Then serve it hot. There are few dishes that are cozier on a cold winter night.
Provided by Melissa Clark
Categories dinner, pastas, appetizer, main course
Time 45m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Heat oven to 400 degrees. Toss parsnips with oil and season with salt and pepper. Roast, tossing occasionally, until parsnips are golden and tender, about 25 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Cook pasta according to package instructions until 1 minute before it's al dente. Drain.
- In a large skillet over medium-high heat, brown the bacon until crisp, about 5 minutes; use a slotted spoon to transfer bacon to a paper-towel-lined plate to drain. Discard all but 1 tablespoon of fat from the pan.
- Return skillet to heat and add leeks. Cook in remaining bacon fat until softened, about 5 minutes. Stir in heavy cream and cooked bacon. Simmer mixture until slightly thickened, 2 to 3 minutes.
- Stir in pasta, parsnips and cheese. Simmer until heated through and cheese is melted, then remove from heat. Season with salt and pepper; toss with parsley. Serve drizzled with olive oil, with plenty of black pepper on top.
Nutrition Facts : @context http, Calories 1254, UnsaturatedFat 29 grams, Carbohydrate 123 grams, Fat 68 grams, Fiber 12 grams, Protein 40 grams, SaturatedFat 35 grams, Sodium 1202 milligrams, Sugar 15 grams, TransFat 0 grams
PASTA WITH PARSLEY SAUCE
Provided by Robert Farrar Capon
Categories dinner, easy, quick, pastas, main course
Time 20m
Yield 4 pasta-course servings
Number Of Ingredients 6
Steps:
- Drop the pasta into boiling water and cook according to package directions.
- While the pasta is cooking, melt the butter in a saucepan, stir in the garlic and simmer until the butter turns a bit darker. Combine the parsley, Parmesan and pepper, mix well and reserve.
- When the pasta is done, drain it and put it into a bowl. Pour on the butter and toss lightly to mix. Add the parsley-Parmesan-pepper mixture and toss to mix again. Serve immediately.
Nutrition Facts : @context http, Calories 733, UnsaturatedFat 15 grams, Carbohydrate 55 grams, Fat 51 grams, Fiber 3 grams, Protein 15 grams, SaturatedFat 32 grams, Sodium 213 milligrams, Sugar 2 grams, TransFat 2 grams
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