Linguine With Artichokes and Leeks

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 428.4
  • Total Fat: 10.3 g
  • Cholesterol: 9.9 mg
  • Sodium: 2,014.4 mg
  • Total Carbs: 69.0 g
  • Dietary Fiber: 11.4 g
  • Protein: 17.7 g

View full nutritional breakdown of Linguine With Artichokes and Leeks calories by ingredient
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This is a Real Simple recipe from March 2005, but it's been adapted for two This is a Real Simple recipe from March 2005, but it's been adapted for two
Number of Servings: 2


    1 medium leeks, white and light green parts
    only, cleaned
    3 marinated artichoke hearts with stems
    (from a specialty food shop), or one
    12-ounce jars marinated artichoke hearts in
    oil, drained
    1 tablespoons olive oil
    1/2 tablespoon lemon juice
    1 teaspoons kosher salt
    1 dash freshly ground black pepper
    5 oz linguine
    1/4 cup freshly grated Parmesan


1. Halve the leeks lengthwise and cut into 1-inch pieces. Halve the artichokes lengthwise.
2. 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.
3. 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.
4. Cook the linguine according to the package directions, reserving 1/2 cup of the pasta water.
Transfer to a large bowl. Add the vegetables to the linguine and toss with half the Parmesan. Add
some of the pasta water to moisten, if necessary. Sprinkle with the remaining cheese.

Number of Servings: 2

Recipe submitted by SparkPeople user DEARSWEETBRIAR.

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Member Ratings For This Recipe

  • I used fettucine since that's all I had and added a few cloves of garlic on step 2, but it was good and even one of my 4 year olds liked it. - 6/28/10

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