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Linguine with Artichokes and Leeks

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Time for a lighter Italian dinner that’s good in any season

female chef

Linguine with Artichokes and Leeks 

  • 2 medium leeks, white and light green parts only, cleaned
  • two 12-ounce jars marinated artichoke hearts in oil, drained
  • 3 tbsp. olive oil
  • 1 tbsp. lemon juice
  • 3 tsp, kosher salt less will not disturb the flavors
  • 1 tsp, freshly ground black pepper
  • 1 pound linguine
  • ½ cup freshly grated Parmesan

Halve the leeks lengthwise and cut into 1-inch pieces. Wash well to remove any sand grains.

Cut the artichokes lengthwise if large.

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.

Increase heat to medium and add the artichokes. Cook about 3 minutes stirring often.

Return the leeks to skillet and toss to mix. Stir in the lemon juice, salt, and pepper.

Cook the linguine according to the package directions, reserving ½ cup of the pasta water.

Transfer pasta to a large bowl. Add the vegetables and toss with half the Parmesan cheese. Add some of the pasta water to moisten, if necessary. Sprinkle with the remaining cheese.

Tossed Salad

  • a variety of fresh lettuce
  • zucchini peeled and sliced
  • cucumber peeled and sliced
  • red onion rings
  • tomatoes cut in eights
  • hard boiled eggs quartered
  • and everything else that strikes your fancy, especially black olive and pepperoncini

Toss all the ingredients together in a large bowl. Store in the fridge until ready to serve.

Use bottled dressing or a flavored oil.

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