Linguine with Artichokes and Leeks

Name: Linguine with Artichokes and Leeks
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon freshly ground black pepper; 3 teaspoons kosher salt; 2 mediums leeks, white and light green parts only, cleaned; 1 Tbsp lemon juice; 454 grams linguine; 6 marinated artichoke hearts with stems (from a specialty food shop), or two 12-ounce jars marinated artichoke hearts in oil, drained; 3 Tbsps olive oil; 118 milliliters freshly grated Parmesan

You can never have too many main course recipes, so give Linguine with Artichokes and Leeks a try. One portion of this dish contains roughly 21g of protein, 21g of fat, and a total of 663 calories. This recipe serves 4. This recipe covers 21% of your daily requirements of vitamins and minerals. If you have parmesan, kosher salt, marinated artichoke hearts, and a few other ingredients on hand, you can make it. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert.

Instructions

Halve the leeks lengthwise and cut into 1-inch pieces. Halve the artichokes lengthwise.

Ingredients you will need

Artichoke

Leek

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.

Ingredients you will need

Olive Oil

Leek

Equipment you will use

Frying Pan

Remove the leeks from skillet and set aside. Increase heat to medium and add the artichokes. Cook about 3 minutes per side. 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 cup of the pasta water.

Ingredients you will need

Lemon Juice