INGREDIENTS

INSTRUCTIONS

6
This is a basic recipe that demonstrate the cook's desire to use as
much of the nutritients and flavors that leech to the water when
cooking vegetables and pasta. Clean the leeks: Remove roots and any
tough, bruised outer leek leaves. Split each leek in half lengthwise
and rinse carefully to eliminate all dirt between leaves. Relish:
Slice some leek, a small section of the white part, into the thinnest
possible half-rings, stop when you make 1/4 cup. Toss this measure
with the lemon juice and set aside. Cook to puree: Bring the 5 to 6
quarts water to a rolling boil; add salt and cook remaining leeks  (cut
into chunks that fit in the pot) for 6 to 8 minutes until soft,  and
totally tender. Remove leeks from pot with slotted spoon, refresh  in
cold water; drain and squeeze lightly to remove excess water.  Reserve
leek cooking water. Puree leeks in food processor with lemon  zest,
parsley, extra virgin olive oil, 1/2 cup leek cooking water,  salt and
pepper. Transfer sauce to 3-quart pot. Cook pasta: Add 1 to  2 cups
fresh water to leek cooking water and return to rolling boil.  Add
pasta and cook until it al dente (about three-quarters of the
recommended cooking time). Drain, reserving 2 cups cooking water.  Add
pasta, 1/2 cup pasta water and (lemon) marinated leek rings,  drained,
to leek puree in pot and cook over highest heat for 3 to 5  minutes
until pasta is almost cooked and sauce coats pasta. Add more  pasta
water, 1/4 cup at a time if sauce gets too dry. Sauce should  surround
pasta but be slightly liquid.  We still have cheese to add  and the
cheese will thicken the sauce. Add grated Parrnesan cheese,  heat for
an additional minute to melt cheese, and serve immediately.  Vegetables
(Harper-Collins). Willinger has lived in Florence, Italy  for more than
20 years. Reprinted 3 Oc 96 in the Riverside  Press-Enterprise
(McRecipe via PATh) Recipe By : Faith Willinger,  Red, White and Greens
Posted to MC-Recipe Digest V1 #253  Date: Sun, 20 Oct 1996 21:35:17
-0700 (PDT)  From: PatH <phannema@wizard.ucr.edu>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 123
Calories From Fat: 34
Total Fat: 3.9g
Cholesterol: 11mg
Sodium: 3747.9mg
Potassium: 239.4mg
Carbohydrates: 16.7g
Fiber: 2.1g
Sugar: 4.6g
Protein: 6.5g