Step 1

Bring a large pot of water to boiling. Remove 1 tsp. zest from lemon. Cut the lemon into wedges and set aside.

Step 2

Add lemon zest, rotini, leeks, mushrooms, and rosemary to the pot. Boil 7 to 8 minutes or until pasta is al dente. Reserve 3 cups cooking water. Drain pasta and vegetables. Return pasta and vegetables to pot. Add enough of the reserved cooking water to moisten the pasta; toss to coat. Season with salt and pepper. Serve with the reserved lemon wedges to squeeze over top.