This pasta dish is incredibly easy to put together, is light, but yet full of flavor - perfect for spring! The best part is that the quantities of the ingredients are totally up to you and your taste. You can use fresh ingredients if available, or canned if they are not.
Servings: 6servings
Ingredients
1baggluten-free pasta
4tbspnon-dairy butter/olive oil
2-3tbspolive oil
2leeks, sliced
3-5artichoke hearts(1-2 cans, to taste)
1cansun dried tomatoesin olive oil
4-6clovesgarlic
1lemon, juiced
1cup parsleychopped
Instructions
Slice artichoke hearts, leeks, garlic and sun-dried tomatoes. Set aside.
In sauce pan, melt butter and one half olive oil. Add leeks, artichoke hearts, and sun dried tomatoes. Cook until tender. Add garlic, cook until tender.
Cook pasta according to directions. Drain.
Add drained pasta to artichokes and butter, with a few tablespoons of pasta water. Stir to coat. Salt to taste, and garnish with parsley, lemon juice, and remainder of olive oil. Can be served warm or cold.