Meatless Monday: Leek Pasta and Watermelon Salad

This is what summer is all about on a Meatless Monday!

Leek Pasta (from Smitten Kitchen)

3 lg leeks (use sliced white and lite green parts)
1 T lemon zest
1 T fresh basil or parsley or tarragon (I used tarragon) minced
2-3 T olive oil
1/2 tsp fennel crushed
1-2 tsp fresh squeezed lemon juice to taste at the end
8 oz penne pasta cooked seperately
4 oz grated parmesan cheese

Cook leeks in 6-8 cups water about 8 minutes. Remove leeks and reserve. Boil water again and add pasta. Cook until 3/4ths done and drain, reserving 2 cups of the leek/pasta water.
In pot, gently brown the fennel seeds until fragrant, add everything else but lemon juice, pasta and parmesan, stir and cook gently for about 5 minutes. Add pasta and cook adding 1/4 C of the leek/pasta water at a time until absorbed and add another 1/4 C until pasta is “al dente” and coated in sauce. Toss in lemon juice and cheese. Makes 4-6 servings depending on what you are serving with it.

Watermelon Salad (from Epicurious)

1 small watermelon
2-4 oz dry feta cheese (your preference)
freshly ground black pepper to taste
fresh mint

Cut the watermelon in half and scoop out pieces with a fruit baller or just cut into 2″ x 2″ pieces. Drain and sprinkle with crumbled dry feta, freshly cracked black pepper and chiffoniered mint, toss and serve immediately.

Tags: cooking wisdom, Food, Frugality, Recipe, Teaching