Lemon and Leek Linguine

This pasta dish has a nice lemony flavor and makes for a tasty light supper.
Ingredients;
8 oz whole-wheat linguine
2 lemons, plus lemon wedges for garnish
1 medium leek ( white and pale green parts only) finely sliced
Extra virgin olive oil
1/2 cup chopped flat-leaf parsley
2 cloves of garlic crushed
1/4 tsp black pepper
1/2 teaspoon salt
1/4 cup snipped fresh chives
3/4 cup of grated Parmesan cheese ( I substituted the dairy cheese with soy Parmesan cheese to keep this dish vegan)
Cook pasta in a large pot following the directions. Reserve 1 1/2 cups of the cooking liquid when you drain the pasta.
Meanwhile, finely grate 1 tbs lemon zest and squeeze 1/4 cup of juice from 2 lemons. Set juice aside.
Wash and pat leeks dry. Add the leek, lemon zest, 1/4 cup parsley, garlic, salt and pepper. Cook, stirring frequently, for about six minutes.
Add pasta, 1cup of the reserved liquid, the reserved lemon juice and the remaining 1/4 cup parsley to the pan. Cook stirring constantly, until most of the liquid is absorbed, about 1 min and 30 seconds.
Remove from heat.
Toss the pasta with either 1/2 cup of dairy Parmesan cheese, or vegan Parmesan cheese and toss with 2 tbs chives and serve with lemon wedges.