You are here: Home » Recipes » Leek and Lemon Fettuccine Leek and Lemon Fettuccine Recipe by Our Cookbook CollectionKitchen 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 PrintEmail Ingredients 2 tablespoons olive oil3 cloves garlic, crushed1 tablespoon fresh oregano, or 1 teaspoon dried3 large leeks, white part only, finely sliced1 teaspoon coarse salt1/2 teaspoon Freshly ground black pepper9 ounces fresh or dried fettuccine -- Finely grated rind of 1 lemon1 tablespoon capers, drained3/4 cup finely grated Parmigiano Reggiano cheese1 cup roughly chopped flat-leaf parsley Instructions Bring a large pot of water to a boil for the pasta. 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. 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).