Recipe Details
Ingredients
-
8ouncesditalini pasta
-
2tablespoonsbutter
-
½cupchopped leek
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1clovegarlic, minced
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½cupheavy cream
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1cupfreshly grated Romano cheese
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1pinchblack pepper (Optional)
Cooking Directions
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Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
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Melt butter in a large skillet over low heat. Saute leeks and garlic until tender and translucent. Stir in cream, and simmer until thickened. Toss with pasta and cheese until evenly coated and cheese is melted. Season with pepper.
Editor’s Note:
This recipe appeared in Allrecipes Magazine and was adapted to include canned artichoke hearts.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories485 | |
| % Daily Value * | |
| Total Fat 26g |
33% |
| Saturated Fat 16g |
79% |
| Cholesterol 87mg |
29% |
| Sodium 415mg |
18% |
| Total Carbohydrate 46g |
17% |
| Dietary Fiber 2g |
8% |
| Total Sugars 2g |
|
| Protein 18g |
35% |
| Vitamin C 2mg |
2% |
| Calcium 358mg |
28% |
| Iron 2mg |
13% |
| Potassium 201mg |
4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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