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    You are in: Home / Recipes / Pasta With Leeks and Parsley Recipe
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    Pasta With Leeks and Parsley

    Average Rating:

    3 Total Reviews

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    • on April 13, 2012

      This was a great way to clean out the fridge! I used 2 big leeks, a huge tomato, and added chopped asparagus about 10 minutes before the sauce was done. Then I added the spinach and let the sauce sit a while, so that the spinach would soften. I had to replace the chilis with chili flakes, and the garlic with garlic salt. I had to skip the pine nuts, as we were out of them, alas. I used way more cumin, and added black pepper and some other seasonings, as well as a cup of pasta cooking water to make the sauce liquid-y enough to coat my whole wheat spaghettini.

      So, yes, lots of changes, but that's the mark of a good recipe--it's adaptable!

      PS: The sauce was enough for 2-3 servings of pasta.

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    • on November 04, 2005

      This made a pleasant change from the creamier cheesey or tomato sauces we usually have. Make this with olive oil for a tasty vegan meal.

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    • on November 01, 2005

      This pasta had a mild and delicate flavor. I used butter (1 tablespoon), tomato and dried chili pepper flakes (1/4 teaspoon) instead of the olive oil, capsicum and red chilies and added about 1/4 cup pine nuts instead of 1/2 cup (to reduce fat a bit further). Served it with parmesan cheese on the side. Overall a subtle but very pleasing taste. Thanks for posting!

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    Nutritional Facts for Pasta With Leeks and Parsley

    Serving Size: 1 (288 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 795.5
    Calories from Fat 218
    Total Fat 24.3 g
    Saturated Fat 2.6 g
    Cholesterol 0.0 mg
    Sodium 32.3 mg
    Total Carbohydrate 122.7 g
    Dietary Fiber 7.5 g
    Sugars 8.9 g
    Protein 23.0 g

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