Pasta With Leeks And Artichokes

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil, divided
• 4 cups thinly sliced leeks, and light green parts only,split lengthwise,washed well,drained,and thinly sliced crosswise (about 4 small or 2 fairly large)
• 1 (14 ounce) can quartered artichoke hearts, rinsed and drained
• 1 teaspoon grated lemon, zest of
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 cup chicken broth, about
• 8 ounces uncooked dry short spiral shaped pasta, of your choice,cooked until al dente in boiling salted water
• freshly grated parmesan cheese, served on the side (optional)

Recipe

• 1 heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat.
• 2 add sliced leeks, and saute about 8-10 minutes or until tender.
• 3 add artichoke heart quarters, and cook for 1 minute or until heated through.
• 4 combine remaining 1 tbsp olive oil, lemon zest, lemon juice, salt, and pepper in a small bowl.
• 5 stir to combine, and set aside for a couple minutes.
• 6 combine hot cooked pasta, leek mixture, and lemon juice mixture in a large bowl.
• 7 toss gently, drizzle with chicken broth, and toss again.