Pasta with Leeks and Spinach
There may be some room for dispute, but I am pretty confident in my view that my living room does not look like a brothel. But, we do have red lights strung everywhere, so I could see where you might get that idea. After listening to me kvetch about how un-festive our apartment was, the Husband dutifully went downstairs to the basement and dug up our holiday lights. And I couldn’t be happier!
After a trip to Brooklyn this weekend, I was mesmerized by the lights and the snow. It was magical and lovely, and also lovely to leave such a frigid, frigid land at the end of the trip. And now, I have lights of my own. Oh happy day.
When preparing the recipe below, be sure to thoroughly wash the leeks. Because it’s never too long in between times when your guests comment on finding dirt in their dinner, is it?
Pasta with Leeks and Spinach
Ingredients:
1/2 lb pasta
1 TB olive oil
1 whole onion, chopped
4 cloves garlic, finely chopped
4-6 leeks, dark green parts discarded, remaining light green and white parts chopped into small discs
1/2 lb fresh spinach
1/2 cup lower sodium vegetable broth
1/2 c grated parmigiano-reggiano
salt and pepper to taste
zest of 1/2 lemon
Preparation:
Cook pasta according to directions in salted water.
Heat oil in skillet over medium-high heat. Add onion and garlic, and saute until soft, about 7 minutes. Add leeks, spinach, and 1/4 c broth to skillet, and cook until spinach and leeks are softened. Add more broth as needed to prevent leeks and spinach from sticking to skillet.
When pasta is done cooking, use tongs to transfer it to skillet. Reserve 1 c cooking water. Turn heat to low, and use tongs to thoroughly combine leek mixture and pasta. Remove skillet from heat.
Add grated cheese to pasta, and use pasta water to achieve desired consistency. Season with salt and pepper to taste., and add lemon zest immediately prior to serving. Serve with additional grated cheese. Serves 4.
