Pasta · ALWAYS FREE
Lemon, leek & walnut spaghetti
Soft ribbons of leek and toasted walnuts coat spaghetti in a light lemon-and-olive-oil sauce.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Toast walnuts in a dry wide skillet over medium-low heat for 3-4 minutes, stirring, until fragrant. Transfer to a plate. Heat oil in the skillet, add washed and well-drained leek, and cook gently for 10-12 minutes until soft without dark browning.
- Meanwhile cook spaghetti in unsalted boiling water according to the package until just tender. Reserve 5.29 oz cooking water before draining; do not rinse the pasta.
- Add garlic to the leeks and stir for 1 minute. Add drained spaghetti, 2.65 oz reserved water, lemon juice, salt and pepper. Toss over low heat for 1-2 minutes, adding the remaining reserved water gradually only as needed for a glossy coating.
- Fold in walnuts and parsley and divide into four equal portions. Cooking water is nutrient-free in the estimate apart from already-counted pasta; no extra oil or cheese is assumed. Refrigerate within 2 hours, use within 3-4 days and reheat to 165°F (74°C).
Estimated nutrition
Per serving · 1 of 4- Calories
- 491 kcal
- Protein
- 13.6 g
- Total carbohydrate
- 71.9 g
- Total fat
- 17.5 g
- Total sugars
- 6.1 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Raw or dry food profiles match pre-cooking edible masses. All listed oil and retained cooking liquid are counted. Cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions define yield; counted bread slices, stuffed mushrooms, zucchini boats and eggs are explicitly divided. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero.
View the ingredient calculations · Source 1Why it’s in this collection
- Vegetarian: Complete ingredient review of Lemon, leek & walnut spaghetti: plain dry spaghetti without egg or milk ingredients; trimmed white and pale-green leek; raw shelled walnuts; olive oil; lemon juice; flat-leaf parsley; peeled garlic; fine salt for sauce; ground black pepper. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Vegan: Complete ingredient review of Lemon, leek & walnut spaghetti: plain dry spaghetti without egg or milk ingredients; trimmed white and pale-green leek; raw shelled walnuts; olive oil; lemon juice; flat-leaf parsley; peeled garlic; fine salt for sauce; ground black pepper. No meat, fish, eggs, milk, honey, gelatin or other animal-derived ingredient is listed. Select vegan-labeled sugar or other processed ingredients when their processing source is uncertain.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check sugar, vinegar, olives, capers and packaged products for animal-derived processing aids or additions.
Supporting reference · Supporting reference - Dairy-Free: Complete ingredient review of Lemon, leek & walnut spaghetti: plain dry spaghetti without egg or milk ingredients; trimmed white and pale-green leek; raw shelled walnuts; olive oil; lemon juice; flat-leaf parsley; peeled garlic; fine salt for sauce; ground black pepper. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
