Pasta With Leeks and Artichokes |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This is a good side-dish as is, or turn it into an easy one-dish meal by adding 8 oz of leftover cooked roast or chicken that has been cut in bite-size pieces Ingredients:
2 tablespoons extra virgin olive oil, divided |
4 cups thinly sliced leeks, white and light green parts only,split lengthwise,washed well,drained,and thinly sliced crosswise (about 4 small or 2 fairly large) |
1 (14 ounce) can quartered artichoke hearts, rinsed and drained |
1 teaspoon grated lemon, zest of |
2 tablespoons fresh lemon juice |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
1 cup chicken broth, about |
8 ounces uncooked dry short spiral shaped pasta, of your choice,cooked until al dente in boiling salted water |
freshly grated parmesan cheese, served on the side (optional) |
Directions:
1. Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat.
2. Add sliced leeks, and saute about 8-10 minutes or until tender.
3. Add artichoke heart quarters, and cook for 1 minute or until heated through.
4. Combine remaining 1 Tbsp olive oil, lemon zest, lemon juice, salt, and pepper in a small bowl.
5. Stir to combine, and set aside for a couple minutes.
6. Combine hot cooked pasta, leek mixture, and lemon juice mixture in a large bowl.
7. Toss gently, drizzle with chicken broth, and toss again.
|
|