Glazed Chicken Strips
Leek and Lemon Fettuccine
A main-dish pasta combines the tartness of lemon and capers with savory sautéed leeks.
17
4 servings
Ingredients
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2 tablespoons olive oil
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3 cloves garlic, crushed
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1 tablespoon fresh oregano, or 1 teaspoon dried
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3 large leeks, white part only, finely sliced
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1 teaspoon coarse salt
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1/2 teaspoon Freshly ground black pepper
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9 ounces fresh or dried fettuccine
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Finely grated rind of 1 lemon
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1 tablespoon capers, drained
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3/4 cup finely grated Parmigiano Reggiano cheese
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1 cup roughly chopped flat-leaf parsley
Instructions
- Bring a large pot of water to a boil for the pasta.
- Heat olive oil in large skillet over medium heat. Add garlic, oregano and leeks; sauté until leeks are soft and transparent. Add salt and pepper.
- Cook pasta according to package instructions; drain, reserving 1/4 cup cooking water. Return pasta to warm pan. Add leek mixture, lemon rind, capers, cheese and parsley. Stir well to combine. Add a small amount of reserved cooking water if pasta seems dry. Serve with additional grated Parmigiano Reggiano.
Recipe adapted with permission from Michele Cranston’s Marie Claire Easy (Thunder Bay Press, 2005).
Nutritional Info (per serving)
- Calories 410
- Fat 13g
- Saturated Fat 3.5g
- Polyunsaturated Fat 1g
- Monounsaturated Fat 6g
- Cholesterol 15mg
- Sodium 800mg
- Potassium 240mg
- Carbohydrates 58g
- Fiber 3g
- Sugars 5g
- Protein 15g
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