Spring Leek & Lemon Pasta
I’m really into the leek this season. It has that fresh flavor with a bite that just matches the energy of the season in a way that, I’m sure, someone like Gordon Ramsay could explain. This leek and lemon pasta is deliciously easy, creamy, light, all the things that make spring spring. Perfect for a weeknight dinner or to impress your pasta-loving guests, this comes together so quickly that you’ll be glad you decided to cook.
Ingredients
Sauce
Pasta
Top With
Method
Prep
Bring a pot of salted water to a boil.
Thinly slice 1 large leek. Remove the leaves from the leek and use only the white and light green parts.
Caramelize the Leeks
In a skillet, melt the butter over medium-low heat.
Add the thinly sliced leeks. Season with salt and pepper and cover the skillet for 5-6 minutes until the leeks are softened and slightly caramelized. While the leeks caramelize, begin cooking the pasta.
Cook Pasta
Cook pasta to al dente according to package instructions. Reserve 1/4 to 1/2 cup of starchy pasta water after the pasta has been cooking for a few minutes.
Drain the pasta and set aside.
Make the Sauce
Add minced garlic to the butter and leeks and cook for 1 minute until fragrant.
Add the heavy cream, half of the lemon juice, thyme, and lemon zest to the skillet. Increase the heat to medium high and allow the mixture to reduce for 3-4 minutes.
Add the cooked pasta to the sauce and stir. Add reserved pasta water incrementally to help coat the pasta, allowing the mixture to reduce to desired consistency and creaminess.
Serve
Add any additional lemon juice to taste, freshly grated parmesan cheese, and black pepper before serving.
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