Pasta with Leeks, peas and parmesan

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 305.1
  • Total Fat: 10.0 g
  • Cholesterol: 20.2 mg
  • Sodium: 345.0 mg
  • Total Carbs: 43.4 g
  • Dietary Fiber: 3.5 g
  • Protein: 12.0 g

View full nutritional breakdown of Pasta with Leeks, peas and parmesan calories by ingredient
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modified from a real simple recipe modified from a real simple recipe
Number of Servings: 10


    1 lb dry orecchiette or some other short pasta
    2 tbsp olive oil
    4 leeks (white and lt green parts only), sliced thin
    .5 tsp kosher salt
    .5 tsp black pepper
    2 cloves garlic, finely chopped
    1 10-oz package frozen peas, thawed
    .75 cup heavy cream
    1 cup (4 oz) grated Pecorino (Parmesan)
    2 ysp lemon zest
    .24 cup fresh mint leaves, torn


Cook the pasta according to the package directions.

Meawhile, heat the oil in a lg saucepan over medium heat. Add the leaks, season with the salt and .25 tsp of pepper and cook, stirring occaisionally, until soft (about 7 minutes).

Add the garlic and peas and cook for 2 minutes more.

Stir in the cream and .75 cup of the pecorino or parmesan. Simmer until the sauce has thickened slightly, about 4 minutes.

Drain the pasta and return it to the pot. Add the sauce, lemon zest and mint, then toss.

Divide the pasta among shallow bowls and sprinkle with the remaining Cheese and pepper.

Original recipe claims 4 servings. At 1 cup each, it can serve up to 10.

Number of Servings: 10

Recipe submitted by SparkPeople user GCINCINNATI.

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