Pasta is my go-to solution when looking for an easy and healthy dinner option. I usually pick a vegetable from the fridge and just go from there.
My boyfriend likes meatless dishes on our “light” nights and pasta provides the perfect solution. It’s a great way to eat more vegetables and to prepare easy dinners, especially on busy weeknights.
According to the National Pasta Association “children and adults who consume pasta also tend to consume more vegetables and have healthier diets overall”.
Dry pasta itself is healthy too. I’ve written about this in some detail over here. But your body digests foods like dry pasta more efficiently, same with vegetables and legumes. The Harvard Medical School claims that eating a diet rich in these healthier carbohydrates has been shown to “prevent a host of chronic conditions, especially diabetes, but it can also ward off heart disease and various cancers.”
This recipe is basically two ingredients, butter and leeks, plus the pasta and some seasoning. I prefer to use long thin pasta like linguini, but most pasta shapes will work.
What is your go-to healthy dinner option for busy weeknights?
Pasta with leeks
- 1 or 2 leeks, sliced in half and then cut into thin half-moons
- A couple of tablespoons of unsalted butter
- Salt (or colatura di alici, Italian anchovy sauce)
- Black pepper
- Parmesan cheese, grated
- 250 grams of linguini
- Melt the butter in a large skillet.
- Add the sliced leek and season with salt (or colatura di alici) and cook long and slow until the leeks become soft and golden. Add water to cook them even longer until they begin to fall apart and melt.
- Meanwhile, cook your pasta.
- Drain the cooked pasta and add it to the skillet with the melty leeks and toss.
- Cook over medium-high heat for about 30 seconds while tossing.
- Plate, top with grated parmesan cheese and black pepper and serve.