Instructions: 1. Set pasta pot of water on to boil. When ready, salt the water and cook the pasta until just tender; add it to the sauce.

2. Meanwhile, slice the trimmed leek in half lengthwise and rinse well. Slice crosswise, 1/4-inch wide and separate the rings.

3. Warm the oil in a sprayed non-stick saucepan. Add the leek, a pinch of salt and pepper and cook, covered over medium heat, stirring occasionally, until almost soft. Add the pinenuts and continue to cook the leek with the nuts for another minute or so.

4. Add the spinach. Cover and wilt: 1 to 2 minutes.

5. Season the leeks and spinach with the chile flakes and curry cumin blend, to taste. Heat for 30 seconds. Add the pesto sauce and some water from the pasta pot (1/4 to 1/2 cup) or enough to thin the pesto. Drain and add the spaghetti.

6. Add lemon juice and zest to taste and serve immediately. May serve with grated Parmesan. The meal is vegetarian.

OPTIONAL: Grill a small portion of fish or chicken rubbed with the curry cumin blend. Portobello mushroom would be too strong a flavor for this dish; a grilled or roasted slice of winter squash would pair well.

Description: "Very easy meal"

NOTES : Pesto sauce is a natural for spaghetti with vegetables. The leek and nuts develop a light caramelized flavor that add the mellow to the sharpness of the herbs and tang of the lemon. Two ounces of pasta served one person with a small leftover for lunch the next day. To vary the recipe, keep the combination simple: leek and spinach; flageolet or green soy beans and grated banana squash. Just two.

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