Easy Pasta Dinner

October 28, 2020 | Cooking

from Sloane Taylor

This quick recipe is ideal for those days you are too busy to fuss. Add a salad and a loaf of crusty bread to round out dinner. After
you assemble all the ingredients on your counter pop open a bottle of Soave white wine from the Veneto region in Italy to enjoy while you cook. It’s perfect for this meal.

Photo by Jakub Kapusnak on Unsplash

Linguine with Artichokes and Leeks
2 medium leeks, white and light green parts only, cleaned
2 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 vegetables and toss with half the Parmesan cheese. Add a little pasta water to moisten if necessary. Sprinkle with the remaining cheese.

May you enjoy all the days of your life filled with good friends, laughter, and seated around a well-laden
table!

 Sloane

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