Caramelized Leek Spaghetti | Italian Vegetable Pasta

Cut the leeks in half lengthwise, thoroughly wash out any dirt between the layers, then slice them into thin half-moons. Finely mince the garlic, finely grate the yellow zest of the organic lemon, and squeeze the juice from half of it.

Bring a large pot of water to a boil for the pasta, and once boiling, salt it generously.

In a deep, wide skillet over low-medium heat, heat the extra virgin olive oil together with half of the butter (20 g). Add the sliced leeks, a pinch of salt, and the picked leaves of fresh thyme.