Time for a lighter Italian dinner that’s good in any season
Linguine with Artichokes and Leeks
- 2 medium leeks, white and light green parts only, cleaned
- two 12-ounce jars marinated artichoke hearts in oil, drained
- 3 tbsp. olive oil
- 1 tbsp. lemon juice
- 3 tsp, kosher salt less will not disturb the flavors
- 1 tsp, freshly ground black pepper
- 1 pound linguine
- ½ cup freshly grated Parmesan
Halve the leeks lengthwise and cut into 1-inch pieces. Wash well to remove any sand grains.
Cut the artichokes lengthwise if large.
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Heat the olive oil in a large skillet over medium-low heat, add the leeks, and cook until soft but not browned, stirring frequently, about 5 minutes. Remove the leeks from skillet and set aside.
Increase heat to medium and add the artichokes. Cook about 3 minutes stirring often.
Return the leeks to skillet and toss to mix. Stir in the lemon juice, salt, and pepper.
Cook the linguine according to the package directions, reserving ½ cup of the pasta water.
Transfer pasta to a large bowl. Add the vegetables and toss with half the Parmesan cheese. Add some of the pasta water to moisten, if necessary. Sprinkle with the remaining cheese.
Tossed Salad
- a variety of fresh lettuce
- zucchini peeled and sliced
- cucumber peeled and sliced
- red onion rings
- tomatoes cut in eights
- hard boiled eggs quartered
- and everything else that strikes your fancy, especially black olive and pepperoncini
Toss all the ingredients together in a large bowl. Store in the fridge until ready to serve.
Use bottled dressing or a flavored oil.
