Linguine with Leek and Lemon Sauce
Nutritional values
(Percentage of daily recommendation)
| Calorie | 715 cal. | (34 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 101 g | (67 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 9.8 g | (33 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 59.3 μg | (99 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 173 μg | (58 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.6 μg | (12 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 738 mg | (18 %) | ||
| Calcium | 156 mg | (16 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 13.9 g | |||
| Uric acid | 178 mg | |||
| Cholesterol | 59 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 2 organic lemons
- 1 shallot
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 200 milliliters Vegetable broth
- 200 milliliters Whipped cream
- 500 grams Linguine
- salt
- 2 small Leeks
- 1 Tbsp green peppers (jarred)
- 1 pinch sugar
Preparation steps
Rinse the lemons in hot water and pat dry. Remove the zest from the lemons, and squeeze the juice.
Peel and finely dice the shallot. Heat the butter in a pan and sauté the shallot. Add the flour, sauté briefly, then deglaze with the lemon juice and let simmer. Add the broth and the cream, stirring to combine. Let simmer for 10 minutes, stirring until thickened.
Cook the linguine in boiling salted water until al dente.
Rinse and trim the leeks. Cut into 8 cm (approximately 3 inch) pieces. Halve lengthwise and julienne. Add to the pot with the pasta during the last 1-2 minutes of cook time.
Drain the green peppercorns and coarsely chop.
Pass the sauce through a fine strainer, then return to the pan. If the sauce is too thin, reduce a little. If too thick, thin with a little broth. Add the lemon zest, and season to taste with sugar and salt.
Drain the pasta and leeks thoroughly. Add to the sauce and toss until combined. Arrange on plates, garnish with the green peppercorns, and serve.
