Fresh Leek And Spinach Pasta Recipes

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LIGHT SPINACH AND LEEK LASAGNA



Light Spinach and Leek Lasagna image

Substitute Basic Bechamel Sauce for the pasta sauce to make a richer version of this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 1h15m

Number Of Ingredients 10

3 pounds leeks (white and light-green parts only), sliced into 1/4-inch-thick rounds and rinsed well
3 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
3 cups frozen spinach (three 10-ounce packages), thawed and liquid squeezed out
1/4 teaspoon red-pepper flakes
1/3 cup chopped fresh parsley
1 1/2 teaspoons fresh lemon juice
5 cups prepared pasta sauce
8 no-boil lasagna noodles
1 3/4 cups grated Parmesan (3 1/4 ounces)

Steps:

  • Preheat oven to 400 degrees, with racks in middle and upper third. Divide leeks between two rimmed baking sheets. Toss each with 1 tablespoon oil and season with salt and pepper. Bake until tender, 20 minutes, stirring leeks and rotating sheets halfway through. Let sheets cool on wire racks.
  • Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high. Add spinach and cook, stirring occasionally, 4 minutes. Add red pepper, parsley, and lemon juice and season with salt and pepper. Cook, stirring occasionally, until fragrant, 3 minutes. Transfer spinach to a medium bowl.
  • Spread 1 cup sauce in an 8-inch square baking dish. Top with 2 noodles. Layer with half the spinach, then 1 cup sauce and 1/4 cup Parmesan. Top with 2 more noodles, half the leeks, 1 cup sauce, and 1/4 cup Parmesan. Repeat layering with remaining ingredients, reserving the last 1/4 cup Parmesan. Cover lasagna loosely with foil and bake on top rack until sauce is bubbling, 35 to 40 minutes. (Place a rimmed baking sheet on middle rack to catch any drippings.) Remove lasagna from oven and heat broiler. Sprinkle with reserved Parmesan and broil until cheese is browned and bubbling, 3 to 5 minutes. Let cool 20 minutes before slicing.

Nutrition Facts : Calories 404 g, Fat 13 g, Fiber 10 g, Protein 19 g

SHRIMP, LEEK AND SPINACH RISOTTO



Shrimp, Leek and Spinach Risotto image

This is a great recipe!

Provided by MRSPETEL

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h

Yield 4

Number Of Ingredients 11

2 tablespoons olive oil, divided
2 cups Arborio rice
4 cups boiling vegetable broth
2 teaspoons minced garlic
1 medium leek, chopped
1 fresh red chile pepper, chopped
1 pound medium shrimp, peeled and deveined
½ pound small scallops
1 (14 ounce) bag fresh spinach leaves
½ red bell pepper, finely chopped
1 teaspoon fresh ground pepper

Steps:

  • Heat 1 tablespoon of olive oil in a large, heavy bottomed saucepan over medium-high heat. Pour in the rice, and stir until the rice is coated in oil and has started to toast, 2 to 3 minutes. Reduce the heat to medium and stir in one-third of the boiling vegetable broth; continue stirring until incorporated. Repeat this process twice more, stirring constantly. Incorporating the broth should take 15 to 20 minutes in all.
  • While you are cooking the rice, heat the remaining tablespoon of oil in a pan. Stir in the garlic, leeks, red chili, shrimp, and scallops. Cook until the seafood is just beginning to turn color. Add the red bell pepper and spinach; cook until the seafood is opaque. Combine with the rice, and season to taste with pepper.

Nutrition Facts : Calories 714.3 calories, Carbohydrate 108 g, Cholesterol 191.2 mg, Fat 10.2 g, Fiber 5.5 g, Protein 44.9 g, SaturatedFat 1.4 g, Sodium 804.7 mg, Sugar 5.5 g

CHEESY LEEK & SPINACH PASTA



Cheesy leek & spinach pasta image

Comfort food at its best - penne with a blue cheese and tomato cream sauce with added vegetables

Provided by Good Food team

Categories     Dinner, Main course

Time 35m

Number Of Ingredients 9

good knob of butter
1 tbsp olive oil
2 large leeks , total weight about 450g/1lb, thinly sliced
500g packets penne rigate or your favourite pasta shape
200ml tub crème fraîche
1 tbsp wholegrain mustard
125g packet Danish blue cheese , roughly diced
8 sundried tomatoes in oil, drained and thinly sliced
225g bag baby spinach leaves

Steps:

  • Melt the butter with the oil in a large pan, tip in the leeks and splash in a little hot water. Cover and cook over a low heat, stirring occasionally, for about 10 minutes until no longer squeaky.
  • While the leeks are cooking, boil the penne in salted water according to the packet instructions. Meanwhile, tip the crème fraîche, sundried tomatoes and mustard into the leeks, add three-quarters of the cheese and season well. Stir until the cheese melts. Take off the heat.
  • Drain the pasta, reserving the cooking water. Tip the pasta into the sauce and stir, adding enough cooking water to make the sauce coat the pasta. Stir in the spinach, a big handful at a time, until it wilts, splashing in a little more water if needed. Toss in the remaining cheese and serve.

Nutrition Facts : Calories 808 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 103 grams carbohydrates, Fiber 9 grams fiber, Protein 27 grams protein, Sodium 2.03 milligram of sodium

LEEK, BACON, AND PASTA



Leek, Bacon, and Pasta image

This is our family's take on a dish my husband saw on TV (I believe the original used pancetta and some hard-to-find ingredients). It's super tasty and quick. Always a big hit at my house and we rarely have leftovers.

Provided by Bookwyrm

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package farfalle (bow-tie) pasta
1 pound bacon, diced
1 leek (white and light green part only), sliced
¾ pound cremini mushrooms, sliced
3 tablespoons sour cream
ground black pepper to taste
½ teaspoon parsley, or to taste
1 tablespoon grated Parmesan cheese, or to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook the bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain.
  • Fry diced bacon in a large skillet until browned, stirring often, about 10 minutes. Transfer bacon into a bowl with a slotted spoon, leaving drippings in skillet. Cook and stir leek and cremini mushrooms in the hot bacon drippings until mushrooms are tender, 8 to 10 minutes.
  • Return bacon to skillet and stir in bow-tie pasta. Gently mix in sour cream and season with black pepper and parsley. Top with Parmesan cheese to serve.

Nutrition Facts : Calories 449.2 calories, Carbohydrate 59.1 g, Cholesterol 31.2 mg, Fat 13.9 g, Fiber 4.1 g, Protein 22.4 g, SaturatedFat 4.9 g, Sodium 619 mg, Sugar 3.1 g

FRESH LEEK AND SPINACH PASTA



Fresh Leek and Spinach Pasta image

This is a do-it-yourself pasta sauce, which I consider really versatile. I use whatever is on hand, but my preference is to at minimum have leeks and spinach, hence the title! Add more of whatever you like, omit what you don't. Throw in something new! I'd love to hear what you think and what kinds of tweaks you make to it. I'm posting the way I most recently had it, but the wild leek pesto is a rare treat, it's available to me only in the spring at the farmers' market. I usually don't add any pesto in, but now that I've tried it, I might experiment with others to see what works (arugula might be nice!) Sometimes I add tuna, or slices of the sun-dried tomato tofurky sausages for some protein.

Provided by Cyllene

Categories     Spinach

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
1 leek
1/2 red pepper
1 small med-hot bell pepper, stuffed with
cream cheese
2 sun-dried tomatoes, in oil, sliced
10 kalamata olives, halved
10 grape tomatoes, halved
1/3 bunch spinach, stems removed
1 piece feta cheese (~1x1x2-inch)
180 g whole wheat pasta, short broad noodles
2 tablespoons wild leek pesto sauce

Steps:

  • Slice up the light green sections of the leeks. Use as much as possible, it will cook down quite a bit! Put into a colander and rinse the sand/dirt off.
  • Slice the red pepper into long thin slices.
  • I get these nice little stuffed peppers from the deli/olive bar. Squeeze the cream cheese out and set aside. Cut the hot pepper into small bits (~ 1/2 cm x 1/2 cm).
  • Get enough water into one pot for the pasta and start bringing to a boil. (Add salt to water and pasta once it's boiling).
  • In the meantime, heat a nonstick fry pan (that will be large enough for the full 2 servings of pasta) over med-high heat.
  • Add olive oil to the pan and heat.
  • Add the leeks and red pepper. Saute for about 3 minutes.
  • Add the hot pepper. Saute another 5 minutes. The leeks should just start to brown (but don't burn them!).
  • While sauteeing, add the spinach to the colander and rinse.
  • Toss the sun-dried tomatoes and the olives in with the leeks. (If adding meatless sausage or tuna, this would be a good time to add it, too).
  • Reduce the heat to med-low and saute for another couple of minutes.
  • Add the reserved cream cheese and mix all together. Add the tomatoes.
  • Once the pasta is cooked, pour gently over the spinach and drain.
  • Crumble the feta cheese into the vegetables.
  • Add half pasta to pan. Add pesto and stir.
  • Add rest of pasta/spinach to pan. (If I'm not using pesto, I usually drizzle another tbsp of olive oil in at this point).
  • Adjust to low heat. Cover and heat for 2 minutes.
  • Stir everything together and serve.

Nutrition Facts : Calories 536.1, Fat 18, SaturatedFat 2.5, Sodium 304.2, Carbohydrate 85.8, Fiber 5.2, Sugar 4.9, Protein 17.3

CREAMY LEEK PASTA



Creamy Leek Pasta image

A creamy pasta dish is total comfort food. This one couldn't be easier. Just 5 ingredients go to making this creamy leek sauce, which is great with pasta.

Provided by Dannii

Categories     Main Course

Time 15m

Number Of Ingredients 6

140 g linguine
2 large leeks (thinly sliced)
3 garlic cloves (crushed)
1 tsp dijon mustard
50 g mature reduced fat cheddar
150 ml reduced fat creme friache

Steps:

  • Put the pasta in a pan of boiling water and cook for 12 minutes.
  • Put some oil it a pan and add the leeks. Gently cook on a very low heat for 5-7 minutes, until softened.
  • Add the garlic, mustard, creme friache and cheese to the pan and stir well.
  • Cook on a very low heat for a further minute.
  • Drain the pasta and stir in to the sauce.

Nutrition Facts : ServingSize 1 portion, Calories 452 kcal, Carbohydrate 71 g, Protein 19 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 5 mg, Sodium 279 mg, Fiber 4 g, Sugar 8 g

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