Linguine With Artichokes and Leeks |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I love artichokes, leeks, lemon and fresh Parmesan so I had to try this pasta recipe from Real Simple magazine. And it really is real simple, too. Ingredients:
2 medium leeks, white and light green parts only, cleaned |
6 marinated artichoke hearts |
3 tablespoons olive oil |
1 tablespoon lemon juice |
3 teaspoons kosher salt |
1 teaspoon fresh ground black pepper |
1 lb linguine |
1/2 cup parmesan cheese, freshly grated |
Directions:
1. Halve the leeks lengthwise and cut into 1-inch pieces.
2. Halve the artichokes lengthwise.
3. Heat the olive oil in a large skillet over medium-low heat, add the leeks, and cook until soft but not browned, stirring frequently, about 5 minutes. Remove the leeks from skillet and set aside.
4. Increase heat to medium and add the artichokes. Cook about 3 minutes per side. Return the leeks to skillet and toss to mix. Stir in the lemon juice, salt, and pepper.
5. Cook the linguine according to the package directions, reserving 1/2 cup of the pasta water. Transfer to a large bowl.
6. Add the vegetables to the linguine and toss with half the Parmesan. Add some of the pasta water to moisten, if necessary. Sprinkle with the remaining cheese.
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