Spaghetti with Leek Greens Recipe

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Make this delicious recipe using the tops of leeks, the green part that normally is discarded and not used in recipes.

Prep Time4

Cook Time11

Total Time15

Servings: people

1 lb Spaghetti Cook your pasta al dente, and save 1/4 cup of your pasta water after cooking.
1 tbsp Butter
1 tbsp Olive oil
3 Leek Greens You will have used the white part of your leeks in a previous recipe.
1 tsp Sea salt
1/2 tsp Black pepper
1 tsp Red pepper flakes
1 Lemon You'll use the zest and lemon juice.
1 Parmigiano-Reggiano, grated You can also use Pecorino Romano or another hard cheese for this optional ingredient.

In a stockpot, bring water up to a boil. Add spaghetti and cook for 4-5 minutes until al dente. Save a 1/4 cup of the pasta water.
Slice leek greens thinly.
In a frying pan, add butter and olive oil and saute leek greens in melted butter for 2-3 minutes until greens are softened.
Add salt, black pepper, red pepper, and the zest from one lemon and stir.
Add the juice from one lemon and simmer for 2-3 minutes.
Add cooked spaghetti and toss with sauteed leek greens.
Add parmigiano-reggiano and saved pasta water and stir.
Serve as is or with a bread accompaniment. You can keep leftovers for 3-4 days in the refrigerator and reheat in a frying pan.

Find this recipe and video at https://marysnest.com/how-to-make-spaghetti-with-leek-greens/