Leek and Lemon Fettuccine

Kitchen Tested
  • Yield 4 servings
  • Prep 5 mins
  • Cook 12 mins

A main-dish pasta combines the tartness of lemon and capers with savory sautéed leeks.

Petrina Tinsley


2 tablespoons olive oil
3 cloves garlic, crushed
1 tablespoon fresh oregano, or 1 teaspoon dried
3 large leeks, white part only, finely sliced
1 teaspoon coarse salt
1/2 teaspoon Freshly ground black pepper
9 ounces fresh or dried fettuccine
-- Finely grated rind of 1 lemon
1 tablespoon capers, drained
3/4 cup finely grated Parmigiano Reggiano cheese
1 cup roughly chopped flat-leaf parsley


  1. Bring a large pot of water to a boil for the pasta.
  2. Heat olive oil in large skillet over medium heat. Add garlic, oregano and leeks; sauté until leeks are soft and transparent. Add salt and pepper.
  3. Cook pasta according to package instructions; drain, reserving 1/4 cup cooking water. Return pasta to warm pan. Add leek mixture, lemon rind, capers, cheese and parsley. Stir well to combine. Add a small amount of reserved cooking water if pasta seems dry. Serve with additional grated Parmigiano Reggiano.

Recipe adapted with permission from Michele Cranston’s Marie Claire Easy (Thunder Bay Press, 2005).



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