Linguine With Artichokes and Leeks

Linguine With Artichokes and Leeks
Beatriz Da Costa
Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

1
pound
linguine
3
tablespoons
olive oil
2
medium leeks (white and light green parts only), halved lengthwise and cut into 1-inch pieces
2
12-ounce jars
marinated artichoke hearts in oil, drained and halved lengthwise
1
tablespoon
lemon juice
kosher salt and black pepper
1/2
cup
freshly grated Parmesan

Directions

  1. Cook the pasta according to the package directions, reserving ½ cup of the cooking water. Transfer the pasta to a large bowl.
  2. Meanwhile, heat the oil in a skillet over medium heat. Add the leeks and cook until soft but not browned, stirring frequently, about 5 minutes. Remove the leeks; set aside.
  3. Add the artichokes to the skillet and cook for about 3 minutes per side.
  4. Return the leeks to the skillet and toss with the artichokes. Stir in the lemon juice, 3 teaspoons salt, and 1 teaspoon pepper.
  5. Add the vegetables to the pasta and toss with half the Parmesan. Add some reserved cooking water to moisten, if necessary.
  6. Sprinkle with the remaining cheese.
Susie Theodorou
February 2005

Nutritional Information

  • Per Serving
  • Calories From Fat 151
  • Fat 17 g
  • Sat Fat 4 g
  • Cholesterol 10 mg
  • Sodium 1,783 mg
  • Protein 23 g
  • Carbohydrate 94 g
  • Sugar 7 g
  • Fiber 5 g
  • Iron 5 mg
  • Calcium 249 mg
What does this mean? See Nutrition 101.