Pasta with Leeks and Artichokes

Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 368
  • Calories from fat: 20%
  • Fat: 8.1g
  • Saturated fat: 1g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 1.2g
  • Protein: 11.1g
  • Carbohydrate: 65g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 5.5mg
  • Sodium: 419mg
  • Calcium: 110mg


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pasta with Leeks and Artichokes Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy