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Pasta with Marinated Artichoke Hearts and Leeks


  • Author: Jennifer McDaniel
  • Total Time: 25 minutes
  • Yield: 4

Ingredients

Scale
  • 1 T. olive oil 
  • 23 garlic cloves, chopped
  • 1 large leek, sliced thinly
  • 2 T. dry (white) vermouth or not-too-dry white wine
  • 1, 14.5 oz jar of marinated artichoke hearts, drained
  • 8 oz short tubular or corkscrew-shaped pasta
  • Kosher salt
  • ½ t. ground black pepper, more for serving
  • 4 C. arugula 
  • ¼ C. grated Parmesan cheese, more for serving
  •  Fresh lemon zest, for serving

Instructions

  1. Warm olive oil in a medium-sized sauté pan. Add garlic and leeks until slightly browned.
  2. Add white wine to deglaze your pan.
  3. Add drained artichokes.
  4. While vegetables simmer, bring a large pot of heavily salted water to a boil, then cook pasta according to package directions. Reserve 1 cup pasta water, then drain.
  5. Add 1/2 teaspoon salt and 1/2 teaspoon pepper to vegetables.
  6. Stir in cooked pasta and arugula. If the mixture seems dry, add pasta water, a little at a time. Stir in more salt to taste, Parmesan and lemon juice to taste.
  7. Transfer to serving plates and top with a drizzle of oil, more black pepper, and more grated cheese.
  • Prep Time: 10
  • Cook Time: 15

Nutrition

  • Serving Size:
  • Calories: 360
  • Sugar: 5.2 g
  • Sodium: 477.5 mg
  • Fat: 6.4 g
  • Saturated Fat: 1.7 g
  • Trans Fat: 0 g
  • Carbohydrates: 64.9 g
  • Fiber: 9.5 g
  • Protein: 13.5 g
  • Cholesterol: 3.6 mg