If you find yourself hitting a wall midweek but you want to feel like you got it all pulled together, try this. It's simple but feels sophisticated and tastes amazing.
Fettuccine with leeks and lemon
- 1 lb fettuccine
- olive oil
- 1 leek, thinly sliced or chopped
- 2 scallions, sliced in rounds
- 1/4 yellow onion, finely chopped
- 1 cup chopped frozen spinach or 2 cups fresh
- 1/2 preserved lemon
- 1 fresh lemon
- ground black pepper
- red pepper flakes
Sautée leeks, scallion and onions in olive oil for about 3-4 minutes, add spinach and cook for 3-4 more minutes.
Mince preserved lemons. Toss pasta, greens and preserved lemons together. Drizzle with olive oil and fresh lemon juice, salt to taste and add red and black pepper. Enjoy!