Meat Free BLT Spaghetti With Butter Lettuce, Leek And Tomato Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1/2 cup basil leaves or 1/4 cup tarragon leaves

1 pound spaghetti

1 pint grape tomatoes

2 large or 4 small leeks, halved lengthwise, thinly sliced into half moons on an angle, washed and dried

1/4 cup mint leaves

1/2 cup flat-leaf parsley

3 to 4 cloves garlic, grated or chopped

2 teaspoons lemon zest

Salt and freshly ground black pepper

1/4 cup lightly toasted pine nuts or slivered almonds

1/4 to 1/3 cup extra-virgin olive oil, plus 2 tablespoons

A generous handful grated Parmigiano-Reggiano, plus more for serving

1/2 cup dry white wine

2 heads butter lettuce

1/2 lemon, juiced

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