One-Pan Bucatini with Leeks and Lemon
Ingredients
The pasta
-
12
ounces
bucatini
-
4 ½
cups
water
The vegetables
-
1 to 1 ½
pounds
leeks
-
4
cloves
garlic
-
1/2
cup
finely chopped parsley
-
Zest of one
lemon
The seasonings
-
¼ to ½
teaspoon
red pepper flakes
-
2
tablespoons
extra-virgin olive oil
-
kosher salt
-
freshly cracked black pepper
For serving
-
Parmigiano Reggiano (optional)
Instructions
- Trim and slice the leeks into long, thin strips, soaking them in water if necessary to remove dirt.
- Combine leeks, bucatini, garlic, red pepper flakes, olive oil, salt, pepper, and water in a large skillet.
- Bring the mixture to a boil over high heat, then reduce to a simmer, stirring frequently until the pasta is al dente and most of the water has evaporated (about 9 minutes).
- Add lemon zest and parsley, tossing to coat.
- Season with additional salt, pepper, and red pepper flakes to taste, and serve with Parmesan if desired.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
8g
Sodium
200mg
Cholesterol
0mg
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