Leeks And Spaghetti Recipes

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PASTA WITH PANCETTA AND LEEKS



Pasta with Pancetta and Leeks image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 8

12 ounces shaped pasta, such as farfalle
3 ounces chopped pancetta
2 whole leeks, sliced thin
1 tablespoon butter, optional
1/2 cup dry white wine
1/2 cup heavy cream
Salt and freshly ground pepper
Shaved Parmesan, for serving

Steps:

  • Cook the pasta according to package directions to al dente and set aside, reserving 1/2 cup of the pasta water.
  • Saute the pancetta in a large skillet over medium heat until the fat is rendered and it starts to brown. Add the leeks and cook, about 8 minutes. When you add the leeks, you can also throw in a pat or 2 of butter if you want to. This'll give the dish some scrumptious flavor.
  • After 8 to 10 minutes, pour in the wine, and then cook until reduced, an additional 1 to 2 minutes. Reduce the heat to low, and then pour in the cream. Add salt and pepper to taste. Stir in some Parmesan.
  • Toss in the pasta, adding a little pasta water to thin as needed. Serve with Parmesan over the top - delicious!

PASTA WITH BACON AND LEEKS



Pasta with Bacon and Leeks image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
12 ounces mezzi rigatoni (or other short pasta)
4 slices bacon, cut into 1/2-inch pieces
1 bunch leeks (white and light green parts only), halved lengthwise, thinly sliced and rinsed well
Freshly ground pepper
3/4 cup heavy cream
1/3 cup grated parmesan cheese, plus more for topping
Chopped fresh parsley, for topping

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve 1 cup of the cooking water; drain the pasta.
  • Meanwhile, cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels; pour off all but 1 tablespoon of the drippings from the skillet.
  • Add the leeks to the drippings in the skillet. Season with 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until soft, about 3 minutes. Add the heavy cream and cook until it begins to thicken, about 2 minutes.
  • Add the pasta to the skillet along with the parmesan, half of the bacon and 1/2 teaspoon pepper; toss to coat, adding enough of the reserved pasta cooking water to loosen. To serve, top with the remaining bacon, more parmesan and parsley.

Nutrition Facts : Calories 365 calorie, Fat 32 grams, SaturatedFat 17 grams, Cholesterol 97 milligrams, Sodium 727 milligrams, Carbohydrate 66 grams, Fiber 3 grams, Protein 21 grams

SPAGHETTI WITH BAY SCALLOPS, LEEKS, AND TARRAGON



Spaghetti with Bay Scallops, Leeks, and Tarragon image

Sweet and briny bay scallops pair well with the mellow flavor of leeks in this light pasta dish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 20m

Number Of Ingredients 8

Coarse salt and ground pepper
12 ounces spaghetti
4 tablespoons butter
4 leeks (about 1 pound), whites and tender green parts halved, thinly sliced, and washed well
1 garlic clove, minced
1 pound bay scallops, patted dry
1 teaspoon lemon zest, plus 1 tablespoon fresh lemon juice
1/4 cup fresh tarragon leaves

Steps:

  • In a large pot of boiling salted water, cook spaghetti until al dente. Reserve 1 cup pasta water; drain pasta, and return to pot.
  • Meanwhile, heat 1 tablespoon butter in a large skillet over medium-low. Add leeks and garlic; season with salt and pepper. Cook, stirring occasionally, until leeks are tender, 6 to 8 minutes. Add leek mixture to pasta in pot (reserve skillet).
  • Heat 1 tablespoon butter in skillet over medium. Add scallops and lemon zest; cook, tossing, until scallops are cooked through, 2 to 3 minutes. Transfer to pot with pasta. Add tarragon, remaining 2 tablespoons butter, and lemon juice; toss, adding enough pasta water to create a thin sauce that coats pasta. Serve immediately.

Nutrition Facts : Calories 551 g, Fat 14 g, Fiber 3 g, Protein 31 g

CHEESY LEEK & BACON PASTA



Cheesy leek & bacon pasta image

A creamy and comforting quick pasta recipe, ideal for when you're short on time

Provided by Good Food team

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 5

1 tbsp olive oil
300g leek, halved and finely sliced
8 rashers smoked streaky bacon, sliced
400g pasta shapes (we used penne)
100g herb & garlic soft cheese (we used Boursin)

Steps:

  • Heat the oil in a large non-stick frying pan. Add the leeks and 2 tbsp water, and cook for about 10 mins until very soft. Add the bacon, turn up the heat and fry until cooked.
  • Meanwhile, cook the pasta following pack instructions. Drain and reserve a mug of the cooking water.
  • Spoon cheese into the leek and bacon mix, adding some of the reserved cooking water. Season and stir gently over a low heat until melted. Toss through the cooked pasta, adding a little more cooking water, if needed, to help the sauce coat the pasta.

Nutrition Facts : Calories 556 calories, Fat 18 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 23 grams protein, Sodium 1.5 milligram of sodium

CHICKEN AND LEEK PASTA



Chicken and Leek Pasta image

This creamy chicken and leek pasta recipe is rich and filling, but the best part is how easy and quick it is! Also a great way to feed three vegetables to kids and picky adults.

Provided by SPARKLYSCOTTY

Categories     Main Dishes     Pasta

Time 35m

Yield 2

Number Of Ingredients 10

1 medium zucchini, peeled
1 medium carrot
1 tablespoon salted butter
½ pound chopped boneless chicken breast
1 medium leek, sliced
2 cups chicken broth, divided
1 cup heavy cream
¼ cup white wine
ground black pepper to taste
4 ounces tagliatelle pasta

Steps:

  • Use a vegetable peeler to peel zucchini and carrot into fine slices. Cut slices lengthwise into thin ribbons, similar to the tagliatelle; set aside.
  • Melt butter in a frying pan over medium heat. Add chicken and fry until seared, 3 to 4 minutes. Add leeks and continue to fry until softened, about 3 minutes.
  • Add 1 cup chicken broth, cream, white wine, and pepper. Bring to a simmer and cook until sauce thickens, 6 to 8 minutes. Keep warm.
  • Meanwhile, bring remaining chicken broth to a boil in a saucepan. Add vegetable ribbons and tagliatelle. Cook at a boil until tagliatelle is tender yet firm to the bite, about 8 minutes.
  • Drain tagliatelle and serve, adding warm chicken-leek mixture on top.

Nutrition Facts : Calories 876 calories, Carbohydrate 58.6 g, Cholesterol 242.9 mg, Fat 54.4 g, Fiber 4.6 g, Protein 35.3 g, SaturatedFat 32 g, Sodium 1341.8 mg, Sugar 8.4 g

SPAGHETTI WITH LEEKS, PEAS & PESTO



Spaghetti with leeks, peas & pesto image

Add some veg to pasta and pesto for a cheap, healthy springtime supper dish

Provided by Mary Cadogan

Categories     Dinner, Pasta

Time 25m

Number Of Ingredients 6

175g spaghetti
140g frozen pea
1 tbsp olive oil
2 large trimmed leeks (about 250g), thinly sliced
1 tbsp basil pesto
freshly grated parmesan (or vegetarian alternative), to serve (optional)

Steps:

  • Cook the spaghetti according to pack instructions, adding the peas for the final 2 mins. Meanwhile, heat the oil in a frying pan, add the leeks, then gently cook for about 5 mins until softened. Stir in the pesto and 3 tbsp of the pasta cooking water, then simmer for a few mins.
  • Drain the pasta and peas, then add to the frying pan, tossing everything together. Divide between 2 warm bowls and sprinkle with a little grated Parmesan, if using.

Nutrition Facts : Calories 447 calories, Fat 10 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 75 grams carbohydrates, Sugar 8 grams sugar, Fiber 9 grams fiber, Protein 18 grams protein, Sodium 0.11 milligram of sodium

PASTA WITH LEEKS AND PARSLEY



Pasta with Leeks and Parsley image

Provided by Mark Bittman

Categories     dinner, weekday, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

3 big or 4 medium leeks (at least a pound, total)
Salt and pepper
4 tablespoons extra virgin olive oil or butter
2 cloves garlic, peeled and lightly crushed
2 or 3 dried red chilies
1/2 red bell pepper or 1 tomato, minced
1 pound spaghetti, linguine or other long pasta
3/4 cup chopped fresh parsley leaves

Steps:

  • Trim root end of leeks, then cut off hard green leaves, leaving a bit of green where they meet the white part. Split leeks down the middle, then chop them, not too finely. Wash very well, and spin or shake dry. Set a large pot of water to boil, and salt it.
  • Put half the butter or oil in a large skillet, and turn heat to medium-high. A minute later add garlic and chilies, and cook, stirring occasionally, until garlic browns; remove chilies (and garlic if you prefer). Add leeks, and cook, stirring occasionally, until they wilt, about 10 minutes. Add pepper or tomato, and lower heat; continue to cook, stirring once in a while, until leeks begin to brown.
  • Cook pasta until tender but not mushy. When it's done, drain it, reserving about 1/2 cup cooking liquid. Toss pasta and leeks together with remaining butter or oil, a few sprinklings of black pepper and all but a little of the parsley, adding a bit of cooking liquid if mixture seems dry. Taste and adjust seasoning, garnish with remaining parsley, and serve.

Nutrition Facts : @context http, Calories 594, UnsaturatedFat 12 grams, Carbohydrate 97 grams, Fat 16 grams, Fiber 6 grams, Protein 16 grams, SaturatedFat 2 grams, Sodium 517 milligrams, Sugar 6 grams

SPAGHETTINI WITH GORGONZOLA, LEEKS AND SHALLOTS



Spaghettini with Gorgonzola, Leeks and Shallots image

Categories     Cheese     Onion     Pasta     Sauté     Vegetarian     Dinner     Leek     Summer     Shallot     Boil     Bon Appétit

Yield Serves 6

Number Of Ingredients 7

4 tablespoons olive oil
2 cups finely chopped onions
6 cups chopped leeks (white and pale green parts only; about 6 medium leeks)
1 bunch green onions (white part only), sliced
1/2 cup chopped shallots
1 pound spaghettini
1 cup crumbled Gorgonzola or other blue cheese (about 4 ounces)

Steps:

  • Heat oil in heavy large skillet over medium heat. Add chopped onions and sauté until tender and beginning to brown, about 10 minutes. Add leeks, green onions and shallots; sauté until very tender, stirring often, about 10 minutes.
  • Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain well; reserve 1/2 cup pasta cooking liquid.Return pasta to same pot. Add onion mixture; toss to combine. Mix in reserved cooking liquid by tablespoonfuls if pasta is dry. Mix in cheese; season with salt and pepper. Transfer to large bowl; serve.

LEEKS AND SPAGHETTI



Leeks and Spaghetti image

Make and share this Leeks and Spaghetti recipe from Food.com.

Provided by MsPia

Categories     Spaghetti

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

400 g spaghetti
40 g butter
150 g bacon, cubed
200 g leeks, finely chopped
400 ml creme fraiche
100 g peas
1 lemon, juice and zest
salt and black pepper
1 small bunch flat leaf parsley, chopped
50 g parmesan cheese

Steps:

  • 1Bring a medium pan of salted water to the boil, add the spaghetti and cook accordingly to the packet instructions. Once cooked, drain and set aside.
  • 2In the meantime, fry the bacon in a medium sized pan over a low heat until the fat releases from the bacon. Turn up the heat and cook for about five more minutes, until the bacon starts to colour. Add the leeks and cook for a further 5 minutes.
  • 3Add the crème fraiche and cook until it starts to bubble and reduce slightly.
  • 4Add the lemon juice and zest to your sauce, season with salt and pepper and add the chopped parsley.
  • 5Toss the pasta in the sauce, serve in bowls and sprinkle with Parmesan.

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