Total Time
25mins
Prep 10 mins
Cook 15 mins

This is a good side-dish as is, or turn it into an easy one-dish meal by adding 8 oz of leftover cooked roast or chicken that has been cut in bite-size pieces

Ingredients Nutrition

Directions

  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.

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