Farmers' Market Pasta with Leeks, Spinach, and Summer Squash
By America's Test KitchenPublished on April 30, 2013
Time
30 minutes
Yield
Serves 4
Ingredients
1 pound penne pasta Salt and pepper 2 tablespoons olive oil 1 ½ pounds leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly3 garlic cloves, minced2 yellow summer squash (8 ounces each), halved lengthwise and sliced ¼ inch thick6 ounces (6 cups) baby spinach, chopped coarse2 ounces Pecorino Romano cheese, grated (1 cup), plus extra for serving½ cup chopped fresh basil 2 tablespoons unsalted butter
Before You Begin
You can substitute watercress or baby arugula for the spinach.
Instructions
- Bring 4 quarts water to boil in Dutch oven. Add penne and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ¾ cup cooking water, then drain penne.
- Heat oil in now-empty pot over medium-high heat until shimmering. Add leeks and 1 teaspoon salt and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add squash and ¼ cup reserved cooking water and cook, covered, until squash is tender, about 4 minutes. Stir in penne, spinach, Pecorino, basil, remaining ½ cup reserved cooking water, and butter until combined. Remove from heat and season with salt and pepper to taste. Serve, passing extra Pecorino separately.
Time
30 minutesYield
Serves 4Ingredients
1 pound penne pasta
Salt and pepper
2 tablespoons olive oil
1 ½ pounds leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
3 garlic cloves, minced
2 yellow summer squash (8 ounces each), halved lengthwise and sliced ¼ inch thick
6 ounces (6 cups) baby spinach, chopped coarse
2 ounces Pecorino Romano cheese, grated (1 cup), plus extra for serving
½ cup chopped fresh basil
2 tablespoons unsalted butter
Ingredients
1 pound penne pasta
Salt and pepper
2 tablespoons olive oil
1 ½ pounds leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
3 garlic cloves, minced
2 yellow summer squash (8 ounces each), halved lengthwise and sliced ¼ inch thick
6 ounces (6 cups) baby spinach, chopped coarse
2 ounces Pecorino Romano cheese, grated (1 cup), plus extra for serving
½ cup chopped fresh basil
2 tablespoons unsalted butter
Ingredients
1 pound penne pasta
Salt and pepper
2 tablespoons olive oil
1 ½ pounds leeks, white and light green parts only, halved lengthwise, sliced thin, and washed thoroughly
3 garlic cloves, minced
2 yellow summer squash (8 ounces each), halved lengthwise and sliced ¼ inch thick
6 ounces (6 cups) baby spinach, chopped coarse
2 ounces Pecorino Romano cheese, grated (1 cup), plus extra for serving
½ cup chopped fresh basil
2 tablespoons unsalted butter
Why This Recipe Works
The leeks melt into the sauce and bind the pasta and vegetables.
Before You Begin
You can substitute watercress or baby arugula for the spinach.
Instructions
- Bring 4 quarts water to boil in Dutch oven. Add penne and 1 tablespoon salt and cook, stirring often, until al dente. Reserve ¾ cup cooking water, then drain penne.
- Heat oil in now-empty pot over medium-high heat until shimmering. Add leeks and 1 teaspoon salt and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Add squash and ¼ cup reserved cooking water and cook, covered, until squash is tender, about 4 minutes. Stir in penne, spinach, Pecorino, basil, remaining ½ cup reserved cooking water, and butter until combined. Remove from heat and season with salt and pepper to taste. Serve, passing extra Pecorino separately.
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