Pasta with Leeks and Artichokes

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4 servings (serving size: 2 cups)


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2 tablespoons olive oil, divided
4 cups thinly sliced leek (about 4 large)
1 (14-ounce) can quartered artichoke hearts, rinsed and drained
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
1/2 teaspoon salt
Dash of black pepper
4 cups hot cooked gemelli or fusilli (about 8 ounces uncooked short twisted spaghetti)
1/2 cup chopped fresh parsley


Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add sliced leek, and sauté 10 minutes or until tender. Add artichoke hearts, and cook 1 minute.

Combine 1 tablespoon oil, lemon rind, lemon juice, salt, and pepper in a small bowl, and stir with a whisk.

Combine pasta, leek mixture, lemon juice mixture, and parsley in a large bowl; toss gently to coat.

Created date

May 1999

Nutritional Information

Calories 368
Caloriesfromfat 20 %
Fat 8.1 g
Satfat 1 g
Monofat 4 g
Polyfat 1.2 g
Protein 11.1 g
Carbohydrate 65 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 5.5 mg
Sodium 419 mg
Calcium 110 mg