Linguine with Leek and Pancetta - mds.CulinaryMedicine.org
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This recipe for Linguine with Leek and Pancetta can be made in about the same amount of time it takes to boil the water and cook the pasta. Quick, easy, and delicious!
Ingredients
- 4 quart Water
- 4 ounce Whole Wheat Linguine (or gluten-free pasta)
- 4 teaspoon Olive oil
- 2 clove Garlic, raw (minced)
- 2 ounce Pancetta (cut into small dice)
- 1/8 teaspoon ground Black pepper
- 1 medium (about 12 ounces) Leeks (thinly sliced crosswise)
- 2 teaspoon Capers
- 1/16 teaspoon Salt
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