Slow-Cooker Cassoulet Slow-Cooker Cassoulet

This classic French stew recipe is typically made with a variety of meats and simmered over the course of multiple days. In this easy, streamlined cassoulet, the slow cooker makes it a breeze to have a healthy dinner on the table when you get home.

• 
• By: Stacy Fraser EatingWell Test Kitchen Manager

Ingredients 8 servings

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• Cassoulet
• 1 pound dried great northern beans, soaked (see Tip) and drained
• 1 4-ounce ham hock
• 2 cups halved and sliced onion
• 3 cloves garlic, sliced
• 2 bay leaves
• 1 tablespoon dried thyme
• 1 teaspoon salt
• 1 cup low-sodium chicken broth

• 1 (28 ounce) can no-salt-added plum tomatoes
• 2 pounds pork shoulder or pork butt, trimmed and cut into 2-inch pieces
• 2 tablespoons tomato paste
• 1 cup dry white wine
• Breadcrumbs
• 3 tablespoons extra-virgin olive oil
• 2½ cups coarse fresh whole-wheat breadcrumbs
• 2 cloves garlic, minced
• 2 tablespoons chopped fresh parsley

Chicken and Mushroom Wild Rice Soup

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Prep: 20 mins

Cook: 25 mins

Level: Easy

Serves: Updated

System: US Metric

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Description

This hearty and earthy Chicken and Mushroom Wild Rice Soup will get you through even the chilliest of harsh winter evenings!

Ingredients

• FOR THE RICE:
• 1 teaspoon Salt
• 1 clove Garlic, Peeled
• 1 cup Wild Rice
• 6 cups Cold Water
• FOR THE SOUP:
• 1 ounce, fluid Dried Porcini Mushrooms
• 1 Tablespoon Butter
• 1 Tablespoon Olive Oil
• 6 ounces, fluid Portobello Mushrooms, Chopped
• 4 ounces, fluid Shittake Mushrooms, Chopped And Stems Removed
• 1 clove Garlic, Minced
• 2 Tablespoons All-purpose Flour
• ¼ cups Dry Sherry
• 4 cups Chicken Broth
• 1 cup Shredded Rotisserie Chicken
• ½ cups Heavy Cream
• 1 Tablespoon Soy Sauce
• 3 Tablespoons Chopped Parsley
• Fresh Ground Black Pepper
• Kosher Salt

Preparation

Put salt, whole garlic clove and cold water in a medium saucepan. Bring to a boil and add wild rice. Lower heat but maintain a steady boil. Cover and __cook until rice is tender, about 40–45 minutes. Remove the garlic clove and discard. Drain the rice and set aside.

Place porcini in a medium bowl. Pour 1½ cups boiling water over the mushrooms and set aside until soft, about 15 minutes.

In a large soup pot, melt butter with olive oil over medium-high heat. Add portobello mushrooms, shiitake mushrooms and minced garlic. Cook, stirring occasionally, until mushrooms start to brown, about 10 minutes. Remove porcin’s from the water using a slotted spoon and strain the remaining liquid. Reserve the liquid and discard the grit. Chop porcini and add to the pot with the other mushrooms.

Sprinkle the flour over the mushrooms and cook, stirring constantly, until flour becomes sticky. Add the sherry, chicken broth and reserved liquid from porcini mushrooms. Add shredded rotisserie chicken. Bring to a boil, then lower heat to a steady simmer, and __cook for 15 minutes.

Add the cooked wild rice to the broth and cook for 10 minutes. Add the cream and soy sauce and cook until heated through. Add chopped parsley and salt and pepper to taste.

Serve warm!

Hash Brown Frittata

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Prep: 5 mins

Cook: 20 mins

Level: Easy

Serves: Updated

System: US Metric

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Description

This Hash Brown Frittata is like the savory breakfast version of an upside down cake. It’s a big baked omelette with a hash brown crust.

From Joanne Ozug of Fifteen Spatulas.

Ingredients

• 1  Large Russet Potato
• 3 Tablespoons Unsalted Butter
• ¾ teaspoons Salt, Divided
• ½ teaspoons Garlic Powder
• 10  Large Eggs
• ⅓ cups Heavy Cream
• 1 cup Grated Parmesan Cheese

Preparation

Preheat oven to 375ºF. Heat a nonstick, oven-safe skillet over medium high heat, and add the butter to the pan.

Using a food processor fitted with the shredding blade, shred the potatoes. Immediately place the potatoes into the hot skillet, and season with ½ teaspoon salt and the garlic powder. __cook for about 10 minutes, until crispy and golden brown.

In the meantime, whisk to combine eggs, heavy cream, Parmesan cheese, and remaining ¼ teaspoon of salt. Pour into the potato skillet. Let this __cook on the stove for 2 minutes until the egg starts to set on the side of the pan. Transfer to the oven, and cook for about 10 minutes. The frittata is done when you jiggle the pan, and there’s no liquid-y egg in the middle.

Flip the frittata out of the pan, cut into slices, and enjoy!

Note: For a shortcut, you can purchase frozen hash browns instead of grating the potato yourself.

Secretly Healthy Low Carb Gingerbread Cookies

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Prep: 10 mins

Cook: 10 mins

Level: Intermediate

Serves: Updated

System: US Metric

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Description

These ginger cookies are everything a cookie should be, crunchy round the edges, soft and chewy in the centre, with a kick of spice from the ginger, clove, cinnamon and nutmeg.

Ingredients

• 3 Tablespoons Dairy Free Butter
• 1 Tablespoon Coconut Sugar, Sieved
• 1 Tablespoon Honey
• 1 whole Egg
• 70 grams Ground Almonds
• 30 grams Coconut Flour
• ¼ teaspoons Bicarbonate Of Soda
• ½ teaspoons Baking Powder
• 1 Tablespoon Cornflour
• ¼ teaspoons Nutmeg
• ¼ teaspoons Ground Cloves
• 1 teaspoon Ground Ginger
• 1 teaspoon Ground Cinnamon
• ¼ teaspoons Salt

Preparation

In a large bowl, beat butter and sugar until fluffy. Add honey and egg and continue beating until combined.

In a separate bowl, sieve ground almonds, coconut flour, bicarbonate of soda, baking powder, cornflour, nutmeg, ground cloves, ground gnger, ground cinnamon and salt.

Add the dry ingredients to the wet ingredients little by little, beating until dough-like. You may need to use a spatula towards the end (the dough will be sticky).

Form the dough into a large ball, cover with cling film and place in the fridge for about 1 hour.

Preheat oven to 180ºC (355ºF). You will need 2 baking trays the same size and two pieces of baking parchment cut to fit inside the baking trays. Line one of the baking trays with baking parchment and set aside.

Remove gingerbread from the fridge and scoop 1 tablespoon of the gingerbread dough. Roll into a ball in your hands and place on the prepared baking tray. Repeat until all the dough is gone, make sure they are evenly spaced apart on the baking tray.

Place the other piece of baking parchment over the top of the gingerbread dough balls and squash down with the other baking tray to be between 0.5cm and 1 cm thick.

Remove the baking tray and parchment and bake in the oven for about 10 minutes or until starting to brown. Remove from the oven and let cool before transferring to an airtight box. Store in a cool dark place for about 5 days.

Chocolate Peppermint Truffles

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Prep: 1 hr

Cook: 10 mins

Level: Easy

Serves: Updated

System: US Metric

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Description

These chocolate peppermint truffles are pure decadent bliss! The outer shell surrounds the most luscious, gooey ganache for a fantastic holiday treat.

Ingredients

• 5 bars (4 Oz. Size) Semi-sweet Bakers Chocolate, Divided
• 1 can (14 Oz. Size) Sweetened Condensed Milk
• 1 pinch Salt
• 1 Tablespoon Peppermint Extract
• Crushed Peppermint Candy Canes, As Needed For Topping

Preparation

First, prepare the ganache. Fill a small pot about halfway with water and bring it to a gentle simmer over medium heat. While it heats up, break up 2 of the chocolate bars into small pieces and transfer them to a large heat proof bowl. Put the bowl over the simmering water and let the chocolate melt, stirring often. Once it is fairly melted, pour in the sweetened condensed milk and the pinch of salt, getting them mixed in thoroughly. Take the bowl off of the heat and stir in the mint extract to finish the ganache. Then put the bowl in the freezer for an hour to let it chill enough to work with.

Once it is chilled, set up a sheet tray and line it with a silicone mat. Use a 1 1/2-inch cookie scoop to scoop out perfect portions of the ganache and roll them into balls. Line them up on the sheet tray as you make them. Then put the tray back into the freezer for another hour to chill them completely again. When they are done chilling again, set up a second sheet tray with another silicone mat. Break up the remaining three chocolate bars into small piece and get them into a large, microwave safe bowl.

Microwave the chocolate for 1 to 2 minutes, checking it and stirring it until it is completely melted and smooth. Coat the ganache centers in the chocolate, fishing them out with a fork to let the excess drip back in. Nudge them off the fork with a toothpick onto the second sheet tray. About halfway through you may need to microwave the chocolate to make it melty again for about 30 seconds. Top all of the truffles with a generous sprinkle of the crushed peppermint candy while the coating is still soft so that it will stick. Store the tray in the freezer to set the chocolate for an hour, then keep them in a sealed container in the refrigerator until you are ready to serve them!

Brussels Sprouts & Pepperoni Pizza Brussels Sprouts & Pepperoni Pizza

If you want to spark some joy in your house, give this pizza combo a try. Brussels sprouts, pepperoni, lemon zest and fontina cheese make this healthy pizza recipe anything but boring. Preshredded Brussels will speed up your prep time, but try to get pepperoni sliced fresh from the deli—it has better flavor and texture than the shelf-stable kind.

• 
• By: Carolyn Casner EatingWell Recipe Developer & Tester

Ingredients 6 servings

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• 4 tablespoons extra-virgin olive oil, divided
• 4 cups thinly sliced Brussels sprouts
• ¾ cup sliced shallots
• ¼ teaspoon salt
• ¼ teaspoon ground pepper

• 1 pound pizza dough, preferably whole-wheat
• 1 tablespoon minced garlic
• 1½ cups shredded fontina cheese
• ⅓ cup pepperoni slices (1 ounce)
• 2 teaspoons lemon zest

Brazilian Black Bean Soup Brazilian Black Bean Soup

Brazil's cuisine often features smoky, grilled meats, but this healthy vegetarian bean soup recipe is completely meat-free. Instead, blackened jalapeños, fire-roasted tomatoes and smoked paprika provide the Brazilian flair. A little molasses adds a sweet-toasty note, and the kale, while not traditional, bumps up your daily veggie count.

• 
• By: Danielle Centoni EatingWell Recipe Contributor

Ingredients 8 servings

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• 2 jalapeño peppers
• 2 tablespoons extra-virgin olive oil
• 3 cups chopped onion
• 1½ cups diced carrot
• 5 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 4 (15 ounce) cans low-sodium black beans, rinsed
• 1 (28 ounce) can fire-roasted diced tomatoes
• 3 tablespoons molasses
• 2 tablespoons lime zest

• 5 tablespoons lime juice
• 1½ teaspoons ground cumin
• 1½ teaspoons smoked paprika
• ⅛ teaspoon cayenne pepper, or to taste
• 3 bay leaves
• 1 teaspoon salt
• ¾ teaspoon ground pepper
• 4 cups chopped kale
• Chopped scallions & chopped fresh tomato for garnish

Chicken Fajitas with Red Grapefruit Salsa Chicken Fajitas with Red Grapefruit Salsa

This healthy chicken fajita recipe gets a fresh spin with a sweet, tart and spicy grapefruit salsa. If you like, skip the fajitas altogether and serve the salsa on fish, steak or even with a bowl of chips. Adjust the amount of jalapeño to tailor the heat level.

• 
• By: Robb Walsh EatingWell Recipe Contributor

Ingredients 8 servings

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• Red Grapefruit Salsa
• 2 large red grapefruit (about 1 pound each)
• 1 medium tomato, finely chopped
• 1 cup diced green and/or yellow bell pepper
• 1 jalapeño pepper, minced
• ½ cup chopped red onion
• 2 tablespoons lime juice
• ½ teaspoon salt
• 2 tablespoons chopped fresh cilantro

• Fajitas
• 4 (8 ounce) boneless, skinless chicken breasts
• 2 tablespoons extra-virgin olive oil
• 2 cloves garlic, minced
• 1 tablespoon Mexican oregano, crumbled
• ¾ teaspoon salt
• Ground pepper to taste
• 16 warm corn or flour tortillas
• Sliced radishes and/or jicama for garnish

Macaroni with Sausage & Ricotta Macaroni with Sausage & Ricotta

A bit of sausage goes a long way in flavoring the creamy ricotta tomato sauce in this healthy and quick pasta recipe. Serve with a green salad and crusty Italian bread.

• 
• By: Giuliano Hazan EatingWell Recipe Contributor

Ingredients 6 servings

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• 2 tablespoons extra-virgin olive oil
• 6 tablespoons finely chopped yellow onion
• 6 ounces mild pork sausage, casings removed
• 1 14-ounce can no-salt-added whole peeled tomatoes, chopped, with their juice
• ¼ teaspoon ground pepper

• ⅛ teaspoon salt plus 1 tablespoon, divided
• 12 ounces thin tube-shaped pasta, such as pasta al ceppo
• 6 tablespoons part-skim ricotta cheese
• 10 fresh basil leaves, thinly sliced
• ¼ cup freshly grated Parmigiano-Reggiano cheese

Winter Vegetable Dal Winter Vegetable Dal

This southern-Indian-inspired vegetable dal recipe is rich and creamy thanks to light coconut milk and gets exotic flavor from spice-infused coconut oil. Serve with flatbread or naan.

• 
• By: Ivy Manning EatingWell Recipe Contributor

Ingredients 6 servings

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• 2 tablespoons coconut oil or canola oil
• 1 teaspoon brown mustard seeds
• 1 teaspoon cumin seeds
• 12 fresh curry leaves (see Tips) or 1 large bay leaf
• 1 medium onion, finely chopped
• 1 serrano chile, finely diced
• 3 tablespoons finely chopped fresh ginger
• 4 medium cloves garlic, finely chopped
• 4½ cups water

• 1½ cups red lentils (see Tips), rinsed
• 1 14-ounce can “lite” coconut milk
• 1½ teaspoons salt
• 1 teaspoon ground turmeric
• 2½ cups cubed peeled butternut squash
• 2 cups cauliflower florets (1-inch)
• 1 large Yukon Gold potato (about 8 ounces), cut into ½-inch chunks
• 1 teaspoon garam masala (see Tips)
• 2 tablespoons lime juice

Tuscan Pork Loin Tuscan Pork Loin

Roasted pork loin is a staple of Italian cooking. In this recipe we coat the lean meat with garlic, rosemary and aromatic lemon zest before it goes in the oven, and then deglaze the pan with vermouth to make a savory gravy. The roast is perfect for entertaining but equally at home for a Sunday family supper.

• 
• By: EatingWell Test Kitchen

Ingredients 10 servings

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• 1 3-pound pork loin, trimmed
• 1 teaspoon kosher salt
• 3 cloves garlic, crushed and peeled
• 2 tablespoons extra-virgin olive oil

• 2 tablespoons chopped fresh rosemary
• 1 tablespoon freshly grated lemon zest
• ¾ cup dry vermouth, or white wine
• 2 tablespoons white-wine vinegar

Darkest Chocolate Cake with Red Wine Glaze

• 

  Epicurious

The plummy-berry notes of red wine are highlighted when mixed with chocolate and butter into a glaze that drips over the edges of this decadent dark chocolate cake.

Ingredients

Cake:

• 1 cup (2 sticks) unsalted butter, cut into pieces, plus more for pan
• 1/3 cup all-purpose flour, plus more for pan
• 8 ounces bittersweet chocolate (at least 70% cacao), chopped
• 1 cup sugar
• 4 large eggs
• 3/4 teaspoons kosher salt

Glaze and assembly:

• 8 ounces bittersweet chocolate (at least 70% cacao), finely chopped
• 1/4 cup (1/2 stick) unsalted butter, cut into small pieces
• 1/2 teaspoon kosher salt
• 1/2 cup powdered sugar
• 1/2 cup Epicurious Cabernet Sauvignon

Special equipment:

• A 9" springform pan

Preparation

For cake:

Step 1:

Preheat oven to 325°F. Lightly butter and flour pan. Heat chocolate, sugar, and 1 cup butter in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate is almost completely melted, about 3 minutes; remove from heat and continue to stir until chocolate is completely melted. Let cool completely.

Step 2:

Using an electric mixer on medium speed, add eggs to chocolate mixture 1 at a time, beating to blend after each addition. Beat until mixture has a mousse-like consistency. Reduce speed to low and add salt and 1/3 cup flour; mix until smooth. Scrape batter into prepared pan; smooth top.

Step 3:

Bake cake until top is firm and edges are slightly darkened, 55–65 minutes (rely on visual cues; a tester inserted into cake's center will come out clean before cake is truly done). Transfer pan to a wire rack and let cake cool completely in pan before turning out.

For glaze and assembly:

Step 1:

Heat chocolate, butter, and salt in a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring, until chocolate and butter are melted, about 5 minutes. Whisk in powdered sugar.

Step 2:

Meanwhile, bring wine just to a boil in a small saucepan.

Step 3:

Remove chocolate mixture from heat and whisk in wine; let cool until slightly thickened and a rubber spatula leaves a trail in mixture when stirring, 8–10 minutes.

Step 4:

Set cake on a wire rack set over a rimmed baking sheet. Pour glaze over cake and spread it across the top and over the edges with an offset spatula. Let cake stand at room temperature until glaze is set, 2–3 hours.

DO AHEAD:

Cake can be made and glazed 2 days ahead. Chill. Bring to room temperature before serving.

Father and son decorating the Christmas tree (iStock)

Holiday Sugar Cookies

• 

  Maple & Ash

Sugar cookies are a holiday classic that take time and patience to cut and frost, but the product is always delicious and makes a fun gift. 

Ingredients

For the cookies:

• 1 ½ cups Butter (soft at room temp.)
• 3 cups Granulated Sugar
• 3 ea. Large Eggs
• 2 teaspoons Vanilla Bean Paste
• 5 ½ cups All Purpose Flour
• 2 teaspoons Baking Powder
• 1 teaspoon Kosher Salt

For the Frosting:

• 1 pound Confectioner’s Sugar/Powdered Sugar (1 box)
• 3 Egg Whites
• Optional Food Coloring
• Optional Sprinkles and Other Decorative Edibles

Preparation

Directions for the Cookies:

Step 1:

Sift together flour, baking powder and kosher salt. Set aside

Step 2:

In a kitchenaid bowl with a paddle attachment, cream butter and sugar

Step 3:

Once light and fluffy, add eggs one by one while scraping down sides of the bowl after each addition.

Step 4:

Add vanilla paste and paddle.

Step 5:

Add the sifted dry ingredients in 2 batches on low speed. Each time, mix together until just combined. (do not over mix) Wrap the dough in plastic wrap in a block shape and let chill for at least one hour. Pre-heat oven to 400F.

Step 6:

Roll out rested dough with a rolling pin on a floured surface to ¼ inch thickness. Cut out with your favorite cookie cutter and line 1 inch apart on a parchment lined baking tray. Chill in the refrigerator once more on the tray for one hour before baking. Bake 6 to 8 min. in the oven and cool.

Directions for the Frosting:

Step 1:

Place the powdered sugar in a bowl with a paddle attachment (can also do by hand) Add one egg white at a time while mixing (waiting for the egg white to completely combine with the sugar) until just thick enough to coat the back of the spatula without dripping down.

Step 2:

Separate into different bowls to color. Dip the top surface of each cookie and let dry or add sprinkles while wet to stick to surface.

 (Diamond Custom Homes, Inc./Houzz)

 (IN Studio & Co. Interiors/Houzz)

 (Burns and Beyerl Architects/Houzz)

Orange Cinnamon Blossom Wine

• 

  Santa Margherita

Santa Margherita stands out as a supreme wine, and that signature quality is elevated by the musk of this cocktail. The spicy notes of cinnamon, added with the citrus and honey make for a great holiday beverage. 

Ingredients

• 1 bottle of Santa Margherita Prosecco Superiore
• ½ lemon
• ½ orange
• 1 tablespoon honey
• ¼ cup sugar
• 3 whole cloves
• 3 whole allspice
• 2 cinnamon sticks

Preparation

Combine all of the above ingredients into a punch bowl and service. Garnish with a cinnamon stick.

Spaghetti Squash Lasagna with Broccolini Spaghetti Squash Lasagna with Broccolini

In this low-carb spaghetti squash lasagna recipe, garlicky broccolini, spaghetti squash and cheese are combined for a healthy take on a favorite casserole. This bakes right in the squash shells for a fun presentation. Serve with a big Caesar salad and some warm and crusty whole-grain bread.

• 
• By: EatingWell Test Kitchen

Ingredients 4 servings

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• 1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
• 1 tablespoon extra-virgin olive oil
• 1 bunch broccolini, chopped
• 4 cloves garlic, minced
• ¼ teaspoon crushed red pepper (optional)
• 2 tablespoons water

• 1 cup shredded part-skim mozzarella cheese, divided
• ¼ cup shredded Parmesan cheese, divided
• ¾ teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon ground pepper

Buffalo Chicken Quesadillas Buffalo Chicken Quesadillas

Shredded chicken is tossed with a creamy blue cheese-hot sauce dressing before being tucked into a whole-wheat tortilla in this healthy quesadilla recipe. Served with a quick carrot-and-celery slaw, this easy recipe is great for lunch or dinner but can also be cut into smaller wedges and served as an appetizer.

• 
• By: Carolyn Casner EatingWell Recipe Developer & Tester

Ingredients 4 servings

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• 1 pound boneless, skinless chicken breasts, trimmed
• ¼ teaspoon ground pepper
• ¼ cup crumbled blue cheese
• 2 tablespoons low-fat plain yogurt
• 2 tablespoons mayonnaise
• 1 tablespoon white-wine vinegar plus 2 teaspoons, divided
• 1½ tablespoons hot sauce, such as Frank's RedHot

• ¼ teaspoon cayenne pepper
• 4 (8 inch) whole-wheat tortillas
• 4 teaspoons extra-virgin olive oil plus 1 tablespoon, divided
• 1 cup thinly sliced celery
• 1 cup shredded carrot
• 2 scallions, thinly sliced

Sweet Potato-Peanut Bisque Sweet Potato-Peanut Bisque

This satisfying vegetarian, sweet potato soup is inspired by the flavors of West African peanut soup. We like the added zip of hot green chiles, but they can sometimes be very spicy. It's best to take a small bite first and add them to taste. Try chopped peanuts and scallions for a different garnish. Serve with a mixed green salad with vinaigrette. Recipe by Nancy Baggett for EatingWell.

• 
• By: EatingWell Test Kitchen

Ingredients 5 servings

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• 2 large sweet potatoes (10-12 ounces each)
• 1 tablespoon canola oil
• 1 small yellow onion, chopped
• 1 large clove garlic, minced
• 3 cups reduced-sodium tomato-vegetable juice blend or tomato juice
• 1 4-ounce can diced green chiles, preferably hot, drained

• 2 teaspoons minced fresh ginger
• 1 teaspoon ground allspice
• 1 15-ounce can vegetable broth
• ½ cup smooth natural peanut butter
• Freshly ground pepper to taste
• Chopped fresh cilantro leaves for garnish

Warm Lentil Salad with Sausage & Apple Warm Lentil Salad with Sausage & Apple

We like the firmer texture of French green lentils in this hearty dinner salad featuring sausage and tart apples. Serve with pickled beets and your favorite beer.

• 
• By: EatingWell Test Kitchen

Ingredients 4 servings

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• 4 tablespoons extra-virgin olive oil, divided
• 2 tablespoons red-wine vinegar
• 1 tablespoon Dijon mustard
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper
• 3 links hot or sweet turkey sausage, casings removed

• 3 cloves garlic, minced
• 2 cups cooked or canned (rinsed) lentils (see Tip)
• 1 small bulb fennel, finely diced
• 1 Granny Smith apple, finely diced
• 2 stalks celery with leaves, finely diced
• 6 cups arugula or mesclun greens

Leek & Lemon Linguine Leek & Lemon Linguine

This simple pasta recipe has bold lemony flavor. It's nice with a salad for a light supper or serve it along with seared fish, shrimp or chicken. Vary it as you please—add a bit of crumbled goat cheese, chopped rinsed capers, shelled edamame or thin strips of yellow bell pepper.

• 
• By: EatingWell Test Kitchen

Ingredients 4 servings

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• 8 ounces whole-wheat linguine or spaghetti
• 2 large lemons, plus lemon wedges for garnish
• 1 medium leek (white and pale green parts only), thinly sliced and rinsed well
• 1 tablespoon extra-virgin olive oil
• ½ cup chopped flat-leaf parsley, divided

• 2 cloves garlic, crushed
• ¼ teaspoon salt
• ⅛ teaspoon freshly ground pepper
• ¾ cup finely grated Parmesan cheese, divided
• ¼ cup snipped fresh chives, divided