Esta massa de limão e alho francês é a essência da simplicidade e frescura. É um prato leve, mas cheio de sabor, que combina a doçura suave do alho francês e do milho com a acidez vibrante do limão. Perfeita para um almoço de verão ou um jantar rápido durante a semana, esta receita é tão deliciosa servida quente como fria, no dia seguinte.

Ingredientes

  • 1 limão grande
  • 3 colheres de azeite
  • 1 alho-porro (partes brancas)
  • 1/2 cebola amarela
  • 1 cebola
  • 2 dentes de alho
  • 1/4 xícara de vinho branco
  • 2 colheres de sopa de salsa
  • Massa de trigo integral 8 oz
  • 1 espiga de milho grelhado
  • 1 tomate roma em cubos
  • 1 colher de chá de flocos de pimenta vermelha
  • pó de alho
  • Sal e pimenta a gosto

Preparação

  1. Esta é uma massa refrescante que pode ser servida quente ou fria.
  2. Cozinhe a massa de acordo com as instruções da embalagem em água muito salgada até quase al dente.
  3. Enquanto isso, em uma panela, aqueça o óleo em fogo médio. Adicione as cebolas, cebola e alho-poró e refogue por cerca de 6-8 minutos.
  4. Em seguida, adicione o alho e refogue por mais 2 minutos. Lentamente adicione cerca de 1/2 xícara da água da massa e do vinho.
  5. Em seguida, adicione o milho (removido da orelha), salsa, tomate e temperos. Adicione o macarrão e misture.
  6. Logo antes de servir, adicione o suco do limão.
  7. Decore cada prato com casca de limão, limão e salsa.

For a taste of sunshine in a bowl, here is the English version below.

Lemon Leek Pasta

This Lemon Leek Pasta is a celebration of fresh, bright flavours, making it a perfect dish for any season. The sweetness of the leeks and grilled corn provides a beautiful backdrop for the zesty lemon, creating a sauce that is light yet incredibly satisfying. It’s a wonderfully versatile recipe that highlights how a few simple ingredients can come together to make something truly delicious.

One of the best things about this pasta is that it’s equally delightful served warm straight from the pan or enjoyed cold as a pasta salad, making it a great option for meal prep or picnics. The starchy pasta water is a key ingredient here, as it helps to emulsify the olive oil and wine into a silky, cohesive sauce that clings to every noodle.

Feel free to customize this dish based on what you have on hand. A handful of baby spinach or arugula would be a great addition, wilted in at the end. For a bit more protein, you could add some grilled shrimp or chickpeas. The lemon is the star, so be sure to use a fresh, juicy one for the best possible flavour.

Ingredients

  • 1 large lemon
  • 3 tbsp olive oil
  • 1 leek (white and light green parts only), sliced
  • 1/2 yellow onion, chopped
  • 1 shallot, chopped
  • 2 cloves of garlic, minced
  • 1/4 cup dry white wine
  • 2 tbsp fresh parsley, chopped
  • 8 oz whole wheat pasta
  • 1 ear of grilled corn, kernels removed from the cob
  • 1 Roma tomato, diced
  • 1 tsp red pepper flakes
  • Garlic powder, to taste
  • Salt and pepper to taste

Method

  1. This refreshing pasta can be served warm or cold.
  2. Cook the pasta according to package directions in well-salted water until just al dente. Reserve about a cup of the pasta water before draining.
  3. Meanwhile, in a large skillet, heat the olive oil over a medium heat. Add the leek, yellow onion, and shallot and sauté for about 6-8 minutes until softened.
  4. Add the minced garlic and cook for another 2 minutes until fragrant. Slowly pour in about 1/2 cup of the reserved pasta water and the white wine, scraping up any browned bits from the bottom of the pan.
  5. Stir in the corn kernels, parsley, diced tomato, and seasonings (red pepper flakes, garlic powder, salt, and pepper).
  6. Add the cooked pasta to the skillet and toss everything together to combine.
  7. Just before serving, stir in the juice of the lemon.
  8. Garnish each plate with fresh lemon zest and more chopped parsley.