August 17, 2017– August is the best month of the year for farm-fresh eating in our neck of the woods. Gardens and roadside farm stands are overflowing with produce and the days are still long enough to enjoy extended al-fresco dinners. This recipe is a perfect compliment to Dry Riesling, due to the matching of the lemon and fresh green flavors in the wine, and the ability of its crisp acidity to cut through the strong flavors of garlic and capers. Seize what remains of the summer! Bon Appetit!
Leek & Lemon Fettucine serves 4
- 2 T. olive oil
- 3 cloves garlic, minced
- 3 large leeks, white part only, finely sliced
- 1 small zucchini, sliced thin
- 1 tsp. oregano
- splash of dry white wine (about 1/4 c.)
- 1 tsp. salt
- freshly ground pepper, to taste
- rind of 1 lemon, grated
- 1 T. capers
- 3/4 c. grated parmesan cheese
- 1 c. flat leaf parsley, chopped
- 1 lb. fettucine, cooked per package instructions
Directions: In a large saute pan or skillet, heat olive oil over medium heat. Add garlic, leeks, zucchini and oregano and saute until softened and beginning to turn golden brown. Add wine and continue to cook, stirring until liquid is mostly evaporated and vegetables are softened and translucent. Turn off the heat, then stir in salt and pepper, lemon zest and capers. Divide fettucine between the four plates, top each with leek and lemon mixture, then garnish with parmesan cheese and parsley.