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Greek-style pasta with Leeks

*adapted from Asparagus to Zucchini: A Guide to Farm-fresh Seasonal Produce

12 oz uncooked spinach pasta

3-6 cloves garlic, minced

2 large leeks, cleaned, trimmed & thinly sliced

2 tsp fennel seed or chopped fennel

1 tbsp. olive oil

1 quart paste tomatoes, chopped or 1 can crushed tomatoes

1 tbsp. fresh oregano or 1 tsp. dried oregano

sea salt & freshly ground black pepper

2 oz. feta cheese, crumbled


Cook pasta and set aside. Saute garlic, leeks, and fennel seed in oil in a large, deep skillet until leeks are soft. Add chopped paste tomatoes, olives, oregano, and salt. Simmer uncovered until sauce is reduced and thickened, about 20 minutes. Remove from heat, add black pepper and feta cheese. Pour sauce over pasta and serve. Four servings.


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