Sweet, slowly cooked leeks are tossed with pasta, garlic, lemon, and olive oil for a light, flavorful dish. Finished with Parmesan, fresh parsley, and crispy breadcrumbs, this simple pasta lets the leeks shine.
1. Heat 3 tbsp olive oil and the butter in a large skillet over medium low heat. Add the leeks and a generous pinch of salt. Cook, stirring occasionally until soft. Add the sliced garlic and red pepper flakes and cook for an additional 2 minutes.
2. While the leeks are softening, heat 1 tbsp olive oil in a small skillet over medium heat. Add the breadcrumbs and cook, stirring frequently until golden brown. Season with salt and set aside.
3. Bring a large pot of salted water to a boil. Cook the pasta until al dente, reserving 1 cup of pasta water before draining.
4. Add the cooked pasta to the skillet with the leeks, along with 1/2 cup reserved pasta water. Toss over medium heat until the leeks coat the pasta and the cooking liquid forms a light, glossy sauce. Add more pasta water as needed.
5. Remove from heat and stir in lemon zest, lemon juice, Parmesan, and parsley. Season with salt and freshly cracked pepper.
6. Divide pasta among bowls and finish with crispy breadcrumbs, additional Parmesan and a drizzle of olive oil.