1. Cook spaghetti in a large pot of boiling salted water until very al dente. Reserve 1 cup cooking liquid, then drain pasta and set aside.

2. Meanwhile, trim dark green parts and root ends from leeks, then halve lengthwise and chop into 1" pieces; rinse well and pat dry.

3. Melt butter in a large, high-sided skillet over medium. Add leeks, season with salt and pepper, and cook, stirring frequently, until tender, about 5 minutes. Stir in garlic and cook 30 seconds, then add white wine and simmer until liquid is mostly evaporated.

4. Add cooked pasta, heavy cream, and reserved cooking liquid and bring to a simmer, tossing frequently. Continue to cook until sauce has thickened and pasta is tender, about 3 minutes. Stir in Parmesan, lemon zest, and lemon juice and season with salt and pepper to taste.

Source: Hannaford fresh Magazine, March-April 2023