Leek and Olive Pasta

Leek and Olive Pasta

Recipe by Jac




Total time



A small but very tasty bowl of pasta


  • 50 g (2oz) penne pasta

  • 1 tsp olive oil

  • 2 leeks, trimmed and cut into slices

  • zest of 1 lemon

  • juice of half a lemon

  • 1 tsp extra virgin olive oil

  • salt and freshly ground black pepper, to taste

  • 10 g (1 tbsp) parmesan

  • 50 g (young leaf) watercress

  • 6 black or green olives, pitted


  • Cook the pasta in boiling water, according to the pack instructions.
  • In a wide lidded pan, heat the olive oil over a medium-high heat. When hot, add the leeks and stir-fry for 2 minutes. Reduce the heat, add about 2 tablespoons water and put the lid on. Steam until tender, about 10 minutes.
  • Combine the lemon zest, lemon juice, extra virgin olive oil, salt and pepper and half the Parmesan in a small bowl.
  • Stir the watercress, olives and lemon dressing through the leeks and pasta.
  • Transfer to a serving bowl and sprinkle on the remaining Parmesan. Season generously with salt and pepper and serve.

Nutritional Information

  • Calories 426 | Fat 14.0g | Net carbs 52.6g | Protein 12.4g

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A small but very tasty bowl of pasta

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