Meat Free BLT Spaghetti with Butter Lettuce, Leek a

Name: Meat Free BLT Spaghetti with Butter Lettuce, Leek and Tomato
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound spaghetti; 2 heads butter lettuce; 1/2 cup flat-leaf parsley; 1/2 cup basil leaves or 1/4 cup tarragon leaves; 1/4 cup mint leaves; 1/4 cup lightly toasted pine nuts or slivered almonds; 2 teaspoons lemon zest; Salt and freshly ground black pepper; A generous handful grated Parmigiano-Reggiano, plus more for serving; 1/4 to 1/3 cup extra-virgin olive oil, plus 2 tablespoons; 2 large or 4 small leeks, halved lengthwise, thinly sliced into half moons on an angle, washed and dried; 3 to 4 cloves garlic, grated or chopped; 1 pint grape tomatoes; 1/2 cup dry white wine; 1/2 lemon, juiced

Servings: persons

1 pound spaghetti
2 heads butter lettuce
1/2 cup flat-leaf parsley
1/2 cup basil leaves or 1/4 cup tarragon leaves
1/4 cup mint leaves
1/4 cup lightly toasted pine nuts or slivered almonds
2 teaspoons lemon zest
Salt and freshly ground black pepper
A generous handful grated Parmigiano-Reggiano, plus more for serving
1/4 to 1/3 cup extra-virgin olive oil, plus 2 tablespoons
2 large or 4 small leeks, halved lengthwise, thinly sliced into half moons on an angle, washed and dried
3 to 4 cloves garlic, grated or chopped
1 pint grape tomatoes
1/2 cup dry white wine
1/2 lemon, juiced

1
Bring a large pot of water to a boil over medium heat.
2
Salt the water, add the spaghetti and cook 1 minute shy of al dente.
3
Remove a ladle of the pasta water and reserve.
4
Drain the pasta and set aside.
5
Meanwhile, chop and reserve 1 lead lettuce.
6
Chop second head and add to a food processor with the parsley, basil or tarragon, mint, pine nuts, lemon zest, salt and pepper, to taste, and the cheese.
7
Pulse to chop the greens, then with the processor on stream in 1/4 to 1/3 cup of extra-virgin olive oil, to form a pesto.
8
Transfer the pesto to large pasta serving bowl and reserve.
9
Heat 2 tablespoons extra-virgin olive oil in a skillet over medium heat.
10
Add the leeks and garlic and saute until wilted, 3 minutes.
11
Add the grape tomatoes, stir, raise heat a bit and put a lid on the pan.
12
Cook for 8 to 10 minutes to burst tomatoes - force the last few along with a potato masher or a wooden spoon if you get impatient.
13
Season with salt and pepper, to taste, then stir in the wine and cook for 1 minute.
14
Add the ladle of the reserved pasta water to the pesto.
15
Add the pasta to the bowl along with the tomatoes and leeks.
16
Toss for 1 minute, and season with salt and pepper, if needed.
17
Douse the pasta the lemon juice and garnish with the reserved chopped lettuce.
18
Serve with extra cheese for topping.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 pound spaghetti, 2 heads butter lettuce, 1/2 cup flat-leaf parsley, 1/2 cup basil leaves or 1/4 cup tarragon leaves, and more.

Yes, Meat Free BLT Spaghetti with Butter Lettuce, Leek and Tomato falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Meat Free BLT Spaghetti with Butter Lettuce, Leek and Tomato

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions