Penne with Leeks, Zucchini, and Peppers

Penne ai Porri, Zucchine e Peperoni

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Giuliano Hazan's Thirty Minute Pasta

Giuliano Hazan's Thirty Minute Pasta

By Giuliano Hazan

Published 2009

  • About

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 medium leeks
  • 3 tablespoons butter
  • Salt
  • 1

Method

  1. Fill a pot for the pasta with about 6 quarts of water, place over high heat, and bring to a boil.
  2. 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