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Pasta with Leeks and Artichokes

Yield 4 servings (serving size: 2 cups)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

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

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