Garlic and Leek Ditalini recipe

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Ingredients

8 ounces ditalini pasta
2 tablespoons butter
½ cup chopped leek
1 clove garlic, minced
½ cup heavy cream
1 cup freshly grated Romano cheese
1 pinch black pepper

Nutrition Info

485 calories
carbohydrate: 45.7 g
cholesterol: 87 mg
fat: 25.7 g
fiber: 2.1 g
protein: 17.7 g
saturatedFat: 15.8 g
servingSize: -
sodium: 415 mg
sugar: 2.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 servings

Recipe Note

While the small tubular Ditalini pasta isn't usually eaten on its own, it works well here with a number of strong flavors and a creamy sauce.

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