Bucatini with eggs, leeks, spinach, and preserved lemon

Vegetarian, Soy Free, Low Calorie

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.

Ingredients

  • 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

Instructions

1

Cook the bucatini

Bring a medium sauce pot of generously salted water to a boil. Add the bucatini; cook until tender, 9 to 11 minutes. Drain, reserving ¼ cup of the pasta cooking water.
While the water heats and the bucatini cooks, prepare the eggs.

2

Cook the eggs

Bring a small sauce pot of water to a boil; fill a small bowl with ice water. Carefully lower the eggs into the boiling water; cook for exactly 5 minutes for soft-cooked (for hard-cooked eggs, cook for 3 to 4 minutes longer). Transfer the eggs to the ice water to cool. Carefully peel 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.
In a large frying pan over medium heat, warm 1 to 2 tablespoons oil. Stir in the garlic, fennel seeds, and as many chile flakes as you like; cook until fragrant, about 1 minute. Add the leeks; cook, stirring occasionally, until tender, 3 to 5 minutes. Stir in the lemon zest and preserved lemon; cook until fragrant, about 1 minute. Stir in the spinach and reserved pasta water, season with salt and pepper, and cook until the spinach is wilted, about 1 minute.
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

When the sauce is almost done, cut the eggs in half lengthwise.

5

Serve

Transfer the bucatini to individual bowls. Sprinkle with the Pecorino Romano, panko, and remaining parsley, garnish with the eggs, and serve.

Chef's tip: For crisper bread crumbs toast the panko in a dry pan for about 2 to 3 minutes over medium heat.

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). Not a significant source of trans fat.
Contains: milk, wheat, eggs.

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