Leek and Olive Pasta
Leek and Olive Pasta
Servings
1
servingsCalories
426
kcalTotal time
16
minutesA small but very tasty bowl of pasta
Ingredients
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
Directions
- 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
