
In order to bring you the best organic produce, some ingredients may differ from those depicted.
Bucatini with eggs, leeks, spinach, and preserved lemon
Soy-Free, Vegetarian
2 Servings, 580 Calories/Serving
25–35 Minutes
Savory yet sweet, with creamy leeks and crunchy bread crumbs, this rustic vegetarian pasta hits every note, inspired by dishes from Lazio, near Rome.
In your bag
- 5 ounces bucatini
- 2 pasture-raised organic eggs
- Peeled fresh garlic
- 2 small leeks
- 1 lemon
- ¼ preserved lemon
- Fresh flat-leaf parsley
- ¼ teaspoon fennel seeds
- ¼ teaspoon red chile flakes (optional)
- 3 ounces baby spinach
- ⅓ cup whole wheat panko
- 3 tablespoons grated Pecorino Romano
Nutrition per serving
Protein: 24g (48% DV), Fiber: 7g (28% DV), Total Fat: 16g (25% DV), Monounsaturated Fat: 7g, Polyunsaturated Fat: 2g, Saturated Fat: 4g (20% DV), Cholesterol: 165mg (55% DV), Sodium: 630mg (26% DV), Carbohydrates: 83g (28% DV), Total Sugars: 7g, Added Sugars: 0g (0% DV).
Contains:
Milk, Eggs, Wheat
Instructions
Wash produce before use
1
Cook the bucatini
While the water heats and the bucatini cooks, prepare the eggs.
2
Cook the eggs
While the eggs cook, prepare the sauce.
3
Make the sauce; finish the pasta
- Finely chop, press, or grate enough garlic to measure 1 teaspoon.
- Trim the root ends from the leeks; cut the leeks in half lengthwise, then crosswise into ¼-inch-thick half-moons. Soak the leeks in a medium bowl of cold water, allowing any dirt to settle at the bottom. Skim the leeks from the surface of the water and pat dry.
- Zest and juice enough lemon to measure 1 tablespoon zest and 1 teaspoon juice.
- Remove any pulp from the preserved lemon; finely chop enough peel to measure 1 teaspoon.
- Strip the parsley leaves from the stems; coarsely chop the leaves. Set aside half for garnish.
Stir in the bucatini, lemon juice, panko, and half the parsley; cook until warmed through, 1 to 2 minutes. Season to taste with salt and pepper.
4
Finish the eggs
Serve
Chef's tip: For crisper bread crumbs toast the panko in a dry pan for about 2 to 3 minutes over medium heat.