SOLE STEAMED WITH TOMATO-LEEK SAUCE
Steps:
- Heat the olive oil in a skillet with a lid over medium heat. Stir in the leeks and garlic, cook and stir 3 minutes until the leeks begin to soften. Pour in the white wine, and bring to a simmer, then add the tomatoes, chicken broth, thyme, and dill weed. Simmer, uncovered, until the liquid reduces to half.
- Lay the sole filets on top of the vegetables, and cover the skillet. Cook until the fish is opaque, and flakes easily with a fork, about 10 minutes. Ladle the sauce over the sole to serve.
Nutrition Facts : Calories 328.1 calories, Carbohydrate 15.9 g, Cholesterol 89.2 mg, Fat 9.3 g, Fiber 3.2 g, Protein 34.2 g, SaturatedFat 1.5 g, Sodium 160.5 mg, Sugar 7.2 g
CHEESY LEEK & SPINACH PASTA
Comfort food at its best - penne with a blue cheese and tomato cream sauce with added vegetables
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 9
Steps:
- Melt the butter with the oil in a large pan, tip in the leeks and splash in a little hot water. Cover and cook over a low heat, stirring occasionally, for about 10 minutes until no longer squeaky.
- While the leeks are cooking, boil the penne in salted water according to the packet instructions. Meanwhile, tip the crème fraîche, sundried tomatoes and mustard into the leeks, add three-quarters of the cheese and season well. Stir until the cheese melts. Take off the heat.
- Drain the pasta, reserving the cooking water. Tip the pasta into the sauce and stir, adding enough cooking water to make the sauce coat the pasta. Stir in the spinach, a big handful at a time, until it wilts, splashing in a little more water if needed. Toss in the remaining cheese and serve.
Nutrition Facts : Calories 808 calories, Fat 35 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 103 grams carbohydrates, Fiber 9 grams fiber, Protein 27 grams protein, Sodium 2.03 milligram of sodium
LINGUINE WITH TOMATO-LEEK SAUCE
Provided by Lori D. Shaller
Categories Onion Pasta Tomato Vegetarian Quick & Easy Cauliflower Leek Bon Appétit Massachusetts
Yield Serves 2
Number Of Ingredients 8
Steps:
- Heat oil in heavy large skillet over medium heat. Add leeks and bell pepper. Sauté until just beginning to soften, about 5 minutes. Add cauliflower, tomatoes and tarragon and cook until cauliflower is tender, stirring occasionally, about 20 minutes. Season with salt and pepper. Pour sauce over pasta. Serve, passing Parmesan separately.
LINGUINE WITH FRESH TOMATOES
This garlic and basil linguine is a perfect way to use up your late-summer tomato harvest. It makes a great light supper when paired with a salad, or you can make it heartier with some chopped chicken. -Susan Jones, Downers Grove, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook linguine according to package directions. Meanwhile, place all remaining ingredients except butter in a large bowl., Drain linguine; toss with butter. Add to tomato mixture and toss to combine.
Nutrition Facts : Calories 233 calories, Fat 9g fat (5g saturated fat), Cholesterol 21mg cholesterol, Sodium 567mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 3g fiber), Protein 8g protein.
LINGUINE WITH CHICKEN, LEEKS AND TOMATOES
Steps:
- Heat oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet and sauté until just cooked through, about 3 minutes per side. Cool slightly. Thinly slice chicken crosswise and set aside.
- Melt butter in same skillet over medium-low heat. Add leeks and garlic and sauté until leeks are very tender, about 10 minutes. Stir in tomatoes, vermouth and chicken. Cook until mixture is just heated through, about 2 minutes. Season generously with salt and pepper. Combine chicken mixture, linguine and 1/2 cup Parmesan in large bowl; toss well. Sprinkle with basil if desired. Serve, passing remaining Parmesan.
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LEEK AND TOMATO SAUCE WITH TAGLIATELLE RECIPE / RIVERFORD
From riverford.co.uk
Servings 4Total Time 40 mins
- Heat 2 tablespoons of oil in a large frying pan and gently cook the leeks, garlic and rosemary together for 10 minutes. Add the tomatoes, season, cover the pan and simmer for a further 20 minutes. Once cooked, fish out the rosemary stalk and stir through half the chopped parsley.
- Meanwhile, cook the pasta. Drain, mix the remaining oil into the pasta and then pour over the sauce. Garnish each plate with the remaining chopped parsley and serve with Parmesan.
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