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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers, and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish and make sure the pancetta is gluten-free.

 

"Listen to me: Leek is a vegetable. It can be the center of a dish." -Jose Andres

The refrigerator light goes on...

Leeks are amazing. They are pungent and sweet at the same time. In this dish they take center stage and bring both flavors to the dish. This is complemented by the combination of a little bit of intensely flavored ham, garlic and black pepper.

Simple pasta recipes like this one are great for your weeknight meals. The sauce for the pasta takes about the same time to cook as the pasta - about 20 minutes - and you can prep all of the ingredients in the time that it takes for the pasta water to come up to temperature.

One important thing about your choice of pancetta and other cured meats. It is OK to have these occasionally, but it's very important to make sure that you are choosing nitrite and nitrate free cured meats.

 
 

Linguine with Leek and Pancetta



Servings: 4 | Serving size: 2 ounces pasta with veggies

Cooking time: 30 minutes

This recipe can easily be multiplied and makes good leftovers.

4 quarts water
4 ounces whole wheat or gluten free linguine
4 tsp. olive oil
2 cloves garlic (minced)
2 ounces pancetta (cut into small dice)
1/8 tsp. black pepper
1 large leek (thinly sliced crosswise)
2 tsp. capers
1/16 tsp. salt

Linguine with Leek and Pancetta recipe from Dr. Gourmet, a 30-minute meal

Place the water in a large sauce pan over high heat. When the water boils, add the pasta.

Place the olive oil in a large skillet over medium high heat.

Add the garlic, pancetta, and black pepper.

Stir, reduce the heat to medium low, and cook for about 8 minutes. Stir occasionally and adjust the heat so that the ingredients are cooking, but don't allow the garlic to brown.

Add the leek to the skillet and increase the heat to medium high.

Cook for about 7 minutes. Stir frequently.

Add the capers, 1 tablespoon of the caper liquid, and the salt. Stir and reduce the heat to medium low while the pasta is finishing.

When the pasta is cooked, drain and add the pasta to the skillet.

Add more black pepper to taste and toss gently.

Serve.

Nutrition Facts

Serving size = 2 ounces pasta with veggies

Servings = 2

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Amount Per Serving

Calories 460 Calories from Fat 198
% Daily Value
Total Fat 22g 34%
    Saturated Fat 7g 35%
    Monounsaturated Fat 7g
    Trans Fat 0g
Cholesterol 16mg 5%
Sodium 500mg 21%
Total Carbohydrates 55g 18%
    Dietary Fiber 8g 32%
    Sugars 6g
Protein 13g
Vitamin A 30% Vitamin C 20%
Calcium 6% Iron 20%
Vitamin K 48mcg Potassium 161mg