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Leek and Spinach Pasta

This comforting pasta dish highlights tender, caramelized leeks paired with fresh spinach, all tossed with al dente pasta and a touch of lemon and Parmesan. The slow-cooked leeks develop a sweet, savory flavor while the spinach adds a vibrant, earthy note, creating a silky, flavorful sauce with a final appearance of golden edges and bright green leaves. It’s a simple, honest dish that celebrates humble ingredients and gentle cooking techniques.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces spaghetti or pappardelle preferably long, thick pasta
  • 3 large leeks white and light green parts only
  • 3 cups fresh spinach washed and chopped if large
  • 3 tablespoons olive oil good quality, fruity
  • 2 cloves garlic minced finely
  • 1 tablespoon fresh lemon juice about half a lemon
  • 1/4 cup Parmesan cheese freshly grated
  • to taste Salt and pepper

Equipment

  • Large pot
  • Skillet or sauté pan
  • Colander
  • Knife
  • Chopping board
  • wooden spoon

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente, about 1 minute less than package instructions. Drain and set aside, reserving a cup of pasta water.
  2. While the pasta cooks, wash and peel the leeks. Slice them into thin half-moons, about 0.5 cm thick. Rinse thoroughly to remove any grit trapped between layers.
  3. Heat 3 tablespoons of olive oil in a skillet over medium heat. Add the sliced leeks and cook slowly, stirring often, for about 8-10 minutes until they soften and develop a light golden color. The smell should turn sweet and earthy as they caramelize.
  4. Add the minced garlic to the leeks and cook for 1 minute until fragrant, being careful not to burn it. The garlic should release a warm aroma, blending with the sweet leek scent.
  5. Stir in the fresh spinach and cook for 1-2 minutes until just wilted and vibrant green. If the pan seems crowded, add the spinach in batches for even cooking.
  6. Combine the drained pasta directly into the skillet with the leeks and spinach. Toss gently to coat everything evenly and allow the flavors to meld over low heat for about 2 minutes.
  7. Add a splash (about 2 tablespoons) of reserved pasta water to help create a silky sauce. Toss again to distribute evenly and loosen the mixture if needed.
  8. Squeeze the lemon juice over the pasta, then sprinkle generously with freshly grated Parmesan. Toss gently to combine all flavors and let the heat melt the cheese into a smooth, glossy sauce.
  9. Season with salt and freshly ground black pepper to taste. Taste and adjust seasoning as desired, adding more lemon or cheese if needed.
  10. Transfer the pasta to serving plates. Drizzle with a little extra olive oil if you like, and serve immediately while warm, with additional Parmesan on top if desired.

Notes

Caramelize the leeks slowly for maximum sweetness, and add spinach at the last moment to keep its bright flavor. Reserve pasta water to help create a silky sauce. Finish with lemon and Parmesan for added brightness and depth.