Good Eating's Creative Pasta by Chicago Tribune Staff

Author:Chicago Tribune Staff
Language: eng
Format: epub
Publisher: Agate Publishing
Published: 2012-09-11T04:00:00+00:00

Linguine with Broccoli and Leeks

Linguine with broccoli and leeks is just the answer for an easy recipe with pizzazz. The sauce mixes with main ingredients in the same pan, which cuts cleanup as well as preparation time. And the colorful recipe looks like food for company — for vegetarians or not.

To clean leeks, cut in half lengthwise. Then hold each half, one at a time, with one hand, under cold running water while shuffling sheaths with the other hand.

Linguini with Broccoli and Leeks

Prep: 35 minutes

Cook: 30 minutes

Makes: 4 servings

8 ounces whole wheat linguine

1/4 cup plus 2 tablespoons pine nuts

1 tablespoon olive oil

3 large leeks, white and light green parts, halved lengthwise, thinly sliced

1/4 teaspoon sea salt

1 bunch broccoli, trimmed to small florets, about 4 cups

3 cloves garlic, minced plus 1 small whole clove garlic

Zest of 1 lemon

Freshly ground pepper

1/4 cup each: low-sodium veggie broth, white wine

1 tablespoon soy sauce

1/2 cup fresh basil, slivered

1. Cook the pasta in plenty of well-salted boiling water, about 10 minutes. Drain, saving 1 cup pasta cooking water.

2. Meanwhile, toast 2 tablespoons pine nuts over medium heat in a large skillet until they just begin to brown, about 5 minutes. Remove from pan.

3. Pour oil into the skillet; heat over medium-high heat. Add the leeks; season with half of the salt. Cook until they soften, about 5 minutes.

4. Add the broccoli and garlic, both minced and whole clove; season with remaining salt. Lower heat to medium; cover and cook until tender-crisp, about 7 minutes. Remove the whole garlic clove; set aside with the raw pine nuts. Add the drained pasta to the skillet; stir in the lemon zest, and pepper to taste.

5. Mix raw pine nuts, garlic clove, broth, wine, soy sauce and 1/2 cup pasta cooking water in a blender until liquefied and smooth. Add more water if needed. Stir into pan; cook, about 2 minutes. Stir in basil last. Garnish with the roasted pine nuts.

Nutritional information per serving: 378 calories, 13 g fat, 1 g saturated fat, 0 mg cholesterol, 58 g carbohydrates, 14 g protein, 517 mg sodium, 11 g fiber

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