Spaghetti with Chestnuts, Leeks & Sauteed Spinach

Chestnuts give this dish a nice, earthy flavor which is brightened up with a bit of lemon juice

What You Need To Make This Recipe

Start Picking, Pantry, Pasta Pasta, Spaghetti 16 oz. $3.99
Vegetables, Start Picking, Produce Spinach, 8 oz bag $3.99
Fruit, Start Picking, Produce Lemon each $0.99
Vegetables, Start Picking, Produce Garlic bulb $0.99
Oils & Vinegars, Start Picking, Pantry Olive Oil, Extra Virgin $12.99
Cheese, Start Picking, Dairy & Eggs Cheese, Parmesan 8oz $6.49
Vegetables, Start Picking, Produce Leeks, each $2.19
  • 10 min

    Step 1

    Heat a pot of salted water and cook your pasta until al dente (the pasta should be tender but still have a slight bite).

  • 20 min

    Step 2

    Meanwhile, in a medium pan, heat the olive oil and sauté your leeks over medium heat. Stir with a wooden spoon and cook for 3-4 minutes. Add the garlic and cook for 1 minute. Add the chestnuts and stir (feel free to roast them with olive oil for 10 minutes first for an extra layer of flavor). Add the spinach and toss in the pan to coat all the leaves with the leeks, garlic and olive oil. Season the pan with salt and pepper to taste. Lower the heat and continue to cook for another 6-7 minutes.

  • 3 min

    Step 3

    Drain your pasta, reserving 1/4 cup of the pasta water. Transfer to a mixing bowl and toss with the sautéed vegetables, butter, cream cheese and the reserved pasta water. Add the lemon juice, toss again and spoon into pasta bowls.


  • Spaghette
    1 lb
  • Leek
    1 sliced
  • Garlic
    1 TBS minced
  • Chesnuts
    1 lb thawed & chopped
  • Cream Cheese
    3/4 cup
  • Spinach
    1 bag chopped
  • Lemon Juice
    2 TBS
  • Olive Oil
    1 TBS
  • Butter
    2 TBS
  • Grated Parmesan
  • Salt & Pepper to Taste