- 1 tablespoon olive oil
- 3 tablespoons butter, divided
- 1 yellow onion, peeled and sliced
- 2 leeks, trimmed, scrubbed, and sliced into rounds
- 1 pound broccoli, trimmed and cut into florets
- Pinch of crushed red pepper
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 2 teaspoons freshly cracked black pepper
- ⅓ cup loosely packed fresh parsley, minced, plus more for serving
- 1 cup water or vegetable stock
- ½ cup heavy cream
- 16 ounces pasta
- ¼ cup pasta cooking water
- 1 lemon, juiced
- Salt and pepper to taste
Sauté the onion and leeks:
Heat the oil in a large pot over medium heat. Add the onion and leeks and cook until softened, about 8 minutes. Melt 2 tablespoons of butter into the onion and leeks and continue cooking 5 minutes.
Remove the onion and leeks from the pot.
Prepare the sauce:
In a bowl, combine the parmesan cheese, black pepper, and fresh minced parsley and mix to combine.
Return the leeks and onion to the pot and stir to combine. Pour in the water and bring to a boil. Whisk in the parmesan-parsley mixture and stir until completely incorporated. Stir in the heavy cream and bring to a low boil. Reduce heat and simmer until just thickened.
Calories: 750kcal | Carbohydrates: 105g | Protein: 26g | Fat: 26g | Sodium: 411mg | Fiber: 9g | Sugar: 10g | Vitamin C: 123mg