Linguine With Artichokes and Leeks

Linguine With Artichokes and Leeks
five_whole_stars
Click a Star to Rate This Recipe
Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By March, 2005

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 .

Quick Tip

Leeks
Look for leeks with straight, firm stalks, unblemished white bottoms, and bright green leaves. Avoid those with very dark green tops or rounded bottoms.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    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.