LF-Pasta With Leeks And Artichokes

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* Exported from MasterCook *

 

Pasta With Leeks And Artichokes

 

Recipe By : Cooking Light, April 1999

Serving Size : 4 Preparation Time :0:00

Categories : Leeks Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons olive oil -- divided

4 cups thinly sliced leek -- (about 4 large)

1 14 oz can quartered artichoke hearts -- rinsed and drained

1 teaspoon grated lemon rind

2 tablespoons fresh lemon juice

1/2 teaspoon salt

1 dash black pepper

4 cups hot cooked gemelli or fusilli -- (about 8 ounces

-- uncooked short twisted spaghetti)

1/2 cup chopped fresh parsley

 

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

 

CALORIES 368 (20% from fat); FAT 8.lg (sat 1.0g, mono 4.Og, poly 1.2g);

PROTEIN 11.1g; CARB 65g; FIBER 3g; CHOL 0mg; IRON 5.5mg; SODIUM 419mg; CALC

110mg

 

Converted by MC_Buster. KES_25 May 99

 

 

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Karen S

ksonness