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Penne with Leeks, Zucchini, and Peppers
Penne ai Porri, Zucchine e Peperoni
Preparation info
- Serves
4
- Difficulty
Easy
Appears in
Published 2009
Occasionally, inspiration hits when you just open the refrigerator door and see what’s inside. This is one of those happy instances, and my family decreed the recipe “must go in the book!” The leeks give the sauce a sweet, rich flavor that is nicely balanced by the tanginess of the red pepper.
Ingredients
2 3 tablespoons - Salt
1
Method
- Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
- Cut off the root end of the leeks and trim the tough dark-green tops of the leaves. Cut into thin strips about 1½ inches long. Put the leeks in a bowl and cover with water. Swish them around to remove any dirt, then lift them out and put them with the butter and
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