Pasta With Leeks and Artichokes

1. 1

   Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat.

2. 2

   Add sliced leeks, and saute about 8-10 minutes or until tender.

3. 3

   Add artichoke heart quarters, and cook for 1 minute or until heated through.

4. 4

   Combine remaining 1 Tbsp olive oil, lemon zest, lemon juice, salt, and pepper in a small bowl.

5. 5

   Stir to combine, and set aside for a couple minutes.

6. 6

   Combine hot cooked pasta, leek mixture, and lemon juice mixture in a large bowl.

7. 7

   Toss gently, drizzle with chicken broth, and toss again.

* Per serving · 4 servings · Values may vary.

No additional tips available.