Rating: 4.5 stars
30 Ratings
  • 5 star values: 16
  • 4 star values: 9
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0
Susie Theodorou

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Credit: Beatriz Da Costa

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the pasta according to the package directions, reserving ½ cup of the cooking water. Transfer the pasta to a large bowl.

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  • 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.

Nutrition Facts

611 calories; fat 17g; saturated fat 4g; cholesterol 10mg; sodium 1783mg; protein 23g; carbohydrates 94g; sugars 7g; fiber 5g; iron 5mg; calcium 249mg.
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