Linguine With Artichokes and Leeks

Photo by Beatriz Da Costa
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 611 calories
    • Calories 151 calories from fat
    • 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


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


  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.