MEAT FREE BLT SPAGHETTI WITH BUTTER LETTUCE, LEEK AND TOMATO
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil over medium heat. Salt the water, add the spaghetti and cook 1 minute shy of al dente. Remove a ladle of the pasta water and reserve. Drain the pasta and set aside.
- Meanwhile, chop and reserve 1 lead lettuce. Chop second head and add to a food processor with the parsley, basil or tarragon, mint, pine nuts, lemon zest, salt and pepper, to taste, and the cheese. Pulse to chop the greens, then with the processor on stream in 1/4 to 1/3 cup of extra-virgin olive oil, to form a pesto. Transfer the pesto to large pasta serving bowl and reserve.
- Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat. Add the leeks and garlic and saute until wilted, 3 minutes. Add the grape tomatoes, stir, raise heat a bit and put a lid on the pan. Cook for 8 to 10 minutes to burst tomatoes - force the last few along with a potato masher or a wooden spoon if you get impatient. Season with salt and pepper, to taste, then stir in the wine and cook for 1 minute.
- Add the ladle of the reserved pasta water to the pesto. Add the pasta to the bowl along with the tomatoes and leeks. Toss for 1 minute, and season with salt and pepper, if needed. Douse the pasta the lemon juice and garnish with the reserved chopped lettuce. Serve with extra cheese for topping.
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Adnan Iqbal
[email protected]This recipe is a great way to use up leftover vegetables.
Tamaco Ukadike
[email protected]I'm not a big fan of tomatoes, but this recipe sounds delicious. I might try it with roasted red peppers instead.
Awais Rehmat AwaN
[email protected]This looks amazing! I can't wait to try it.
Ekta Thapaliya
[email protected]I tried this recipe last night and it was a hit with my family! The sauce was creamy and flavorful, and the vegetables were cooked perfectly. I will definitely be adding this to my regular rotation of recipes.
Qiniso Mthembu
[email protected]This recipe was delicious and easy to make. I used whole wheat spaghetti and added some crumbled tofu to the sauce for extra protein. The flavors were amazing and I will definitely be making this again.