Linguine With Artichokes and Leeks
Serves 4|
Hands-On Time:
|
Total Time:
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
- Cook the pasta according to the package directions, reserving ½ cup of the cooking water. Transfer the pasta to a large bowl.
- 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.
- Add the artichokes to the skillet and cook for about 3 minutes per side.
- Return the leeks to the skillet and toss with the artichokes. Stir in the lemon juice, 3 teaspoons salt, and 1 teaspoon pepper.
- Add the vegetables to the pasta and toss with half the Parmesan. Add some reserved cooking water to moisten, if necessary.
- Sprinkle with the remaining cheese.
Nutritional Information
- Per Serving
- Calories 611Calories From Fat 151
- Fat 17g
- Sat Fat 4g
- Cholesterol 10mg
- Sodium 1,783mg
- Protein 23g
- Carbohydrate 94g
- Sugar 7g
- Fiber 5g
- Iron 5mg
- Calcium 249mg
What does this mean? See
Nutrition 101
.
Similar Recipes
Quick Tip
Look for leeks with straight, firm stalks, unblemished white bottoms, and bright green leaves. Avoid those with very dark
green tops or rounded bottoms.
What's on Your Plate?
Advertisement
FRESH PICK
Cranberries
High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost
always eaten cooked, as in the classic Thanksgiving relish.
