Jean Kressy
Recipe by Cooking Light May 1999

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Yield:
4 servings (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

368 calories; calories from fat 20%; fat 8.1g; saturated fat 1g; mono fat 4g; poly fat 1.2g; protein 11.1g; carbohydrates 65g; fiber 3g; iron 5.5mg; sodium 419mg; calcium 110mg.
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