Sautéed Leek and Pasta with Lemon Zest
Elegant pasta tossed with tender leeks and bright lemon, finished with Parmesan for a simple weeknight meal. This general-inspired pasta (vegetarian) ready in about 25 minutes pairs ounces spaghetti, tablespoons olive oil, zest of half lemon for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 8 ounces spaghetti
- 4 tablespoons olive oil
- 4 large, white and light green parts only leeks
- 1, zest of half lemon
- 1/4 cup, grated Parmesan cheese
- 2 tablespoons, chopped fresh parsley
Instructions
- Step 1: Bring a large pot of salted water to a rolling boil. Add 8 ounces spaghetti and cook for 8 minutes until al dente, then drain and reserve 1/2 cup pasta water.
- Step 2: While pasta cooks, heat 4 tablespoons olive oil in a large skillet over medium heat. Add 4 thinly sliced leeks and cook for 5 minutes until tender, stirring occasionally.
- Step 3: Add zest of half lemon to skillet and cook for 1 minute until fragrant, then remove from heat.
- Step 4: Add drained spaghetti to skillet with 2 tablespoons reserved pasta water and 1/4 cup grated Parmesan cheese. Toss vigorously for 2 minutes until cheese melts and coats pasta.
- Step 5: Season with salt and pepper to taste, then sprinkle with 2 tablespoons chopped fresh parsley.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Sautéed Leek and Pasta with Lemon Zest take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Sautéed Leek and Pasta with Lemon Zest?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ounces spaghetti from drying out.
Can I substitute ingredients in Sautéed Leek and Pasta with Lemon Zest?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Sautéed Leek and Pasta with Lemon Zest for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Sautéed Leek and Pasta with Lemon Zest vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
My partner, who's usually picky, absolutely loved this.
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
Used half the salt and it was still plenty flavorful.
