Linguine with Artichokes and Leeks
Ingredients1 lb dry linguine or fettuccine
2 medium leeks (white and light green parts only, rinsed)
2 12 oz jars artichoke hearts, packed in oil, drained
3 TBSP olive oil
1 TBSP fresh lemon juice
3 tsp salt (I only added 1 1/2)
1 tsp black pepper
1/4 C grated parmesan (omit to make this a plant-based meal)
Cook the past according to the package directions. Meanwhile, half the leeks, rinse well and slice into 1/2 in pieces. Saute the leeks in the olive oil over medium-low heat until they're tender, but not brown. Remove leeks from pan and set aside. Roughly chop the artichoke hearts and add to the pan, sauté for about 3 minutes. Return the leeks to the pan, add the remaining ingredients and toss with the pasta. Serve warm.
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