Imagine a dish that transforms ordinary ingredients into an extraordinary culinary experience with minimal effort and maximum flavor! This One Pan Bucatini with Leeks and Lemon is your secret weapon for a restaurant-quality meal that comes together in just 30 minutes. Perfect for busy home cooks who crave gourmet taste without complicated techniques, this recipe will revolutionize your weeknight dinner routine and transport your taste buds straight to the sun-drenched coastlines of Italy.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 ounces bucatini
- 2 leeks, sliced
- 1 lemon, zested and juiced
- 3 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Parmesan cheese for serving
Instructions
- Begin by gathering all your ingredients: 12 ounces of bucatini, 2 leeks (sliced), 1 lemon (zested and juiced), 3 tablespoons of olive oil, salt, pepper, and Parmesan cheese for serving.
- In a large skillet or a wide, deep pan, heat the 3 tablespoons of olive oil over medium heat. Allow the oil to warm for about 1 minute.
- Add the sliced leeks to the pan, seasoning them with a pinch of salt. Sauté the leeks for about 5-7 minutes, or until they become soft and translucent, stirring occasionally to prevent sticking.
- While the leeks are cooking, bring a large pot of salted water to a boil. Once boiling, add the bucatini and cook according to package instructions until al dente, typically about 8-10 minutes. Reserve 1 cup of pasta cooking water before draining the bucatini.
- Once the leeks are soft, add the lemon zest and lemon juice to the skillet. Stir well to combine and let it cook for an additional 1-2 minutes to infuse the flavors.
- After draining the bucatini, add it directly to the skillet with the leeks and lemon mixture. Toss everything together to ensure the pasta is well coated.
- If the pasta seems dry, gradually add some of the reserved pasta cooking water, a few tablespoons at a time, until you reach your desired consistency.
- Season the dish with salt and pepper to taste, mixing well to ensure the flavors are evenly distributed.
- Remove the skillet from heat and serve the bucatini warm, garnishing with freshly grated Parmesan cheese on top.
- Enjoy your One Pan Bucatini with Leeks and Lemon as a delightful Italian-inspired meal!
Tips
- Choose fresh, high-quality leeks and remove the tough dark green tops, using only the white and light green portions for the best texture and flavor.
- Reserve pasta water is crucial! The starchy liquid helps create a silky, emulsified sauce that beautifully coats the bucatini.
- Use a wide, deep skillet to ensure even cooking and easy tossing of the pasta.
- For extra depth of flavor, consider toasting some breadcrumbs or adding red pepper flakes for a subtle kick.
- Always finish with freshly grated Parmesan cheese for maximum flavor and authenticity.
- Don't overcook the leeks - they should be soft and translucent, not browned, to maintain their delicate flavor.
- Adjust the lemon zest and juice to your taste preference - some like it bright and tangy, others more subtle.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 12g
Fat: 14g
Saturated Fat: 3g
Cholesterol: 10mg
