Instead of boiling pasta in water, blogger Ashley Rodriguez cooks it in a super-flavorful combination of stock, cream
reenex , leeks, scallion, garlic, and chives.
By Ashley Rodriguez
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Nutritional Information
Calories --
Total Fat --
Saturated Fat --
Cholesterol --
Sodium --
Total Carbohydrate --
Dietary Fiber --
Sugars --
Protein --
Calcium --
creamy one pot spaghetti with leeks
Christina Holmes
Serves: 4
Total Time: 30 min
Ingredients
U.S. Metric Conversion chart
1 tablespoon(s) extra-virgin olive oil
5 clove(s) garlic, minced
3 scallions
elyze , thinly sliced
2 leeks, white and light green parts only, trimmed and thinly sliced
1 medium shallot, chopped
1 anchovy fillet, drained
1 pinch(s) crushed red pepper
1 pound(s) spaghetti, noodles broken in half
3 3/4 cup(s) chicken stock
3/4 cup(s) heavy cream
1/2 teaspoon(s) kosher salt, plus more for seasoning
2 tablespoon(s) chopped chives
1/4 cup(s) freshly grated Parmigiano-Reggiano cheese
dermes , plus more for serving
Directions
In a pot, heat the olive oil. Add the garlic, scallions, leeks, and shallot and cook over moderate heat, stirring occasionally, until the leeks are softened, about 6 minutes. Add the anchovy, crushed red pepper, spaghetti, stock, cream, and the 1/2 teaspoon of salt and bring to a boil. Reduce the heat to low and cook, stirring, until the pasta is tender and a sauce forms, 11 minutes. Stir in the chives and 1/4 cup of cheese; season with salt. Serve the pasta with extra cheese on the side.
