Description
This creamy Caramelized Leek Pasta features tender leeks, savory anchovy breadcrumbs, and vibrant spinach. Perfect for a quick, delicious dinner that brings homemade comfort to your table. Easy to prepare and full of flavor!
Ingredients
Scale
- 2 tbsp. extra-virgin olive oil
- 2 oil-packed anchovy fillets
- 1/2 cup panko breadcrumbs
- 1 1/2 tsp. lemon zest (from 1 lemon)
- 1 lb. rigatoni (or pasta of choice)
- 2 tbsp. extra-virgin olive oil
- 2 tbsp. butter
- 2 large leeks, roots and tops trimmed, stalks halved lengthwise, white and green parts thinly sliced
- 4 garlic cloves, thinly sliced
- 4 packed cups fresh baby spinach
- 1 cup frozen green peas (no need to thaw)
- 1 1/4 tsp. kosher salt
- 1/2 tsp. black pepper
- 1/3 cup (packed) fresh basil leaves
- 2 tbsp. fresh lemon juice (from 1 lemon)
- 1/2 cup grated parmesan, plus more for garnishing
Instructions
- Bring a large pot of generously salted water to a boil. Clean the leeks by placing them in a bowl of water, then drain and pat dry.
- In a large skillet, heat 2 tablespoons of olive oil over medium-low heat and add the anchovy fillets. Smash and stir until dissolved, then add panko and cook until golden and crisp, about 4-5 minutes. Stir in lemon zest, transfer to a bowl, and clean the skillet.
- Cook the pasta in the boiling water until al dente, reserving 2 cups of the cooking water before draining. Return pasta to the pot.
- In the cleaned skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium heat. Add the leeks and cook until softened, about 7-8 minutes. Add garlic and cook for another minute. Then add spinach and cook until wilted, followed by green peas. Season with salt and black pepper.
- Transfer the veggie mixture to a blender, add basil and lemon juice, then blend with 1 cup reserved pasta water until creamy.
- Combine the blended sauce with the pasta in the pot. Pour in the remaining 1 cup of pasta water and grated Parmesan, tossing until the pasta is well coated and the sauce is creamy. Adjust seasoning if necessary.
- Serve the pasta in bowls, topped with anchovy breadcrumbs, extra Parmesan, black pepper, and a drizzle of olive oil.
Notes
Leeks can trap dirt; cleaning them thoroughly is essential.
Feel free to substitute rigatoni with your preferred pasta type.
This dish can be garnished with fresh herbs for additional flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 15mg