Zucchini Pasta with Sautéed Leeks + Heirloom Tomatoes

As you’re packing your bags for your Memorial Day getaways, we wanted to leave you with one last healthy meal to pepper in between the BBQs and bevs we hope you’ll be indulging in this weekend. This meal was inspired by a “how the heck do you cook leeks” that were included in this week’s Boston Organics delivery + a “it’s 9 p.m. after yoga but we feel like we should eat something for dinner.” (Yoga that Alex taught at a studio – woo!) And voila, we emerged with a satisfying yet light dinner, perfect for spring and summer nights when you need a healthy meal fast.

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1 large leek stalk
1 large zucchini
4 small yellow heirloom tomatoes
2 tbsp olive oil
1 clove garlic, minced
Salt + Pepper

Trim the green leaves off the leek, leaving you with the white stem
Wash the leek thoroughly (there’s lots of dirt hiding in there!) and slice lengthwise, then chop at a diagonal into 2 inch pieces
Over medium heat, lightly brown the garlic
Add the leeks to the pan, stirring often, sauté for about 5 mins
Peel the zucchini, and continue peeling to form “linguini” (if you have a fancy spiralizer, use that instead)
Add zucchini to the pan
Sprinkle salt + pepper to taste
Sauté for another 5-10 mins over medium heat, until leeks are soft and zucchini is “al dente”
Dice tomatoes and sprinkle over pasta to serve



3 thoughts on “Zucchini Pasta with Sautéed Leeks + Heirloom Tomatoes

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