Leek and Lemon Fettuccine

Petrina Tinsley
  • Yield: 4 servings
  • Prep: 5 mins
  • Cook: 12 mins


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

Nutritional Info *per serving

  • Calories 410
  • Glycemic Load 0
  • Fat 13g
  • Saturated Fat 3.5g
  • Polyunsaturated Fat 1g
  • Monounsaturated Fat 6g
  • Cholesterol 15mg
  • Sodium 800mg
  • Potassium 240mg
  • Carbohydrate 58g
  • Fiber 3g
  • Sugars 5g
  • Protein 15g
  • Trans Fat 0g
  • Vitamin A 50%
  • Vitamin C 50%
  • Calcium 25%
  • Iron 20%