Linguine with broccoli and leeks

( Bill Hogan/Chicago Tribune )

Linguine with broccoli and leeks

Prep: 35 minutes
Cook: 30 minutes
Servings: 4

Ingredients:
8 ounces whole wheat linguine
1/4 cup plus 2 tablespoons pine nuts
1 tablespoon olive oil
3 large leeks, white and light green parts, halved lengthwise, thinly sliced
1/4 teaspoon sea salt
1 bunch broccoli, trimmed to small florets, about 4 cups
3 cloves garlic, minced plus 1 small whole clove garlic
Zest of 1 lemon
Freshly ground pepper
1/4 cup each: low-sodium veggie broth, white wine
1 tablespoon soy sauce
1/2 cup fresh basil, slivered

1. Cook the pasta in plenty of well-salted boiling water, about 10 minutes. Drain, saving 1 cup pasta cooking water.

2. Meanwhile, toast 2 tablespoons pine nuts over medium heat in a large skillet until they just begin to brown, about 5 minutes. Remove from pan.

3. Pour oil into the skillet; heat over medium-high heat. Add the leeks; season with half of the salt. Cook until they soften, about 5 minutes.

4. Add the broccoli and garlic, both minced and whole clove; season with remaining salt. Lower heat to medium; cover and cook until tender-crisp, about 7 minutes. Remove the whole garlic clove; set aside with the raw pine nuts. Add the drained pasta to the skillet; stir in the lemon zest, and pepper to taste.

5. Mix raw pine nuts, garlic clove, broth, wine, soy sauce and 1/2 cup pasta cooking water in a blender until liquefied and smooth. Add more water if needed. Stir into pan; cook, about 2 minutes. Stir in basil last. Garnish with the roasted pine nuts.

Nutritional information:
Per serving: 378 calories, 13 g fat, 1 g saturated fat, 0 mg cholesterol, 58 g carbohydrates, 14 g protein, 517 mg sodium, 11 g fiber.