Pasta with Leeks and Artichokes

Recipe from Cooking Light

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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

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

Preparation

  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.
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