Leek and Lemon Linguine

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 331.5
  • Total Fat: 9.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 336.9 mg
  • Total Carbs: 54.4 g
  • Dietary Fiber: 5.4 g
  • Protein: 11.4 g

View full nutritional breakdown of Leek and Lemon Linguine calories by ingredient
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Number of Servings: 8


    16 ounces linguine or spaghetti
    4 large lemons, plus lemon wedges for garnish
    2 medium leeks (white and pale green parts only), thinly sliced and rinsed well
    2 tbsp olive oil
    1 cup chopped flat-leaf parsley, divided
    4 cloves garlic, crushed
    1/2 tsp salt
    1/4 tsp freshly ground pepper
    1 1/2 cup shredded Asiago cheese
    1/2 cup fresh green onion, divided


You could add some chicken if you so desire. Sautee it with the leeks.


1. Cook pasta in a large pot of boiling water until just tender or according to package directions. Reserve 3 cups of the cooking liquid and drain the pasta in a colander.

2. Meanwhile, finely grate 2 tablespoon zest and squeeze 1/2 cup of juice from the 4 lemons; set the juice aside. Pat leek slices dry. Heat oil in a large nonstick skillet over medium-high heat. Add the leek, the lemon zest, 1/2 cup parsley garlic, salt and pepper. Cook, stirring frequently, until the leek is lightly browned and softened, about 6 minutes.

3. Add the pasta, 2 cups of the reserved cooking liquid, the reserved lemon juice and the remaining parsley to the pan. Cook, stirring constantly, until the liquid is mostly absorbed, about 1 to 2 minutes. Add the remaining liquid, if desired. Remove from the heat. Discard the garlic. Toss the pasta with 1 cup of Asiago and 4 tablespoons of scallions. Transfer to serving bowl or bowls; sprinkle with the remaining Asiago and chives. Serve with lemon wedges, if desired.

Serving Size: Makes 8 servings, roughly 1 cup each

Number of Servings: 8

Recipe submitted by SparkPeople user JENN-BAKER-6114.

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