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Leek and Spinach Pasta

This leek and spinach pasta combines tender sautéed leeks and wilted spinach with al dente pasta, creating a cozy, nourishing dish with bright citrus and cheesy accents. The cooking involves simple sautéing and gentle mixing, resulting in a vibrant, slightly creamy final texture that’s perfect for quick weeknight dinners.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: comfort food
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounces dried pasta (e.g., orecchiette or pappardelle) preferably sturdy shape
  • 2 large leeks white and light green parts, rinsed well
  • 3 cloves garlic fresh, minced
  • 4 cups fresh spinach bright green, washed
  • 3 tablespoons olive oil extra-virgin, fruity
  • 1 whole lemon for juice and zest
  • 1/2 cup Parmesan cheese freshly grated
  • to taste Salt and pepper for seasoning

Equipment

  • Large Pot
  • Sauté pan
  • Tongs or slotted spoon
  • Knife and cutting board
  • Measuring spoons
  • Microplane or zester

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the pasta and cook until just al dente, about 8-10 minutes. Drain, reserving a splash of pasta water, and set aside.
  2. While the pasta cooks, trim and rinse the leeks thoroughly to remove any grit. Slice them thinly into half-moons.
  3. Heat olive oil in a large sauté pan over medium heat. Add the sliced leeks and a pinch of salt. Sauté, stirring occasionally, until they turn translucent and sweet-smelling, about 8 minutes.
  4. Add the minced garlic to the pan. Cook for about 30 seconds until fragrant, being careful not to brown or burn it.
  5. Toss in the fresh spinach, stirring until it wilts down and turns bright green, about 2-3 minutes. If the pan gets too moist, cook a little longer to evaporate excess water.
  6. Add the drained pasta directly into the sauté pan with the greens. Toss gently to combine, adding a splash of reserved pasta water if needed to loosen the mixture slightly.
  7. Squeeze fresh lemon juice over the pasta and sprinkle with grated Parmesan. Mix well until the cheese melts into the sauce and everything feels coated and glossy.
  8. Season with salt and freshly ground pepper to taste. Give everything a final gentle toss.
  9. Serve hot, garnished with extra Parmesan or lemon zest if desired. Enjoy the comforting, vibrant flavors of this simple dish.

Notes

Feel free to customize with additional greens or a drizzle of olive oil on top. Using fresh lemon juice really brightens the dish and balances the richness of the cheese.