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Lemon and Leek Linguine


8 ounces whole-wheat linguine or spaghetti
2 large lemons, plus lemon wedges for garnish
1 medium leek (white and pale green parts only), thinly sliced and rinsed well
1 tablespoon extra-virgin olive oil
½ cup chopped flat-leaf parsley, divided
2 green garlic, minced
¼ teaspoon salt
Red pepper flakes
¾ cup finely grated Parmesan cheese, divided
¼ cup snipped fresh chives, divided


  1. Cook pasta in a large pot of boiling water until just tender or according to package directions. Reserve 1½ cups of the cooking liquid and drain the pasta in a colander.
  2. Meanwhile, finely grate 1 tablespoon zest and squeeze ¼ cup juice from the 2 lemons; set the juice aside.
  3. Heat oil in a large nonstick skillet over medium-high heat. Add the leek, the lemon zest, ¼ cup parsley, green garlic, salt and a pinch of pepper and red pepper flakes. Cook, stirring frequently, until the leek is lightly browned and softened, about 6 minutes.
  4. Add the pasta, 1 cup of the reserved cooking liquid, the reserved lemon juice and the remaining ¼ cup parsley to the pan. Cook, stirring constantly, until the liquid is mostly absorbed, 30 seconds to 1 minute. Remove from the heat.
  5. Toss the pasta with ½ cup Parmesan and 2 tablespoons chives. Transfer to a serving bowl or bowls; sprinkle with the remaining ¼ cup Parmesan and 2 tablespoons chives and serve with lemon wedges, if desired.