Pasta with Leeks and Artichokes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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