Barilla® Spaghetti with Leeks, Artichokes & Potatoes

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1 box Barilla
4 tablespoons extra virgin olive oil
1 leek
1 medium Russet potato
3 large artichokes
½ cup Parmigiano-Reggiano cheese, grated
Salt and black pepper, to taste
1 small bunch parsley 
2 tablespoons lemon juice
1 cup vegetable oil, for frying
1 1/2 cup water


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  • Clean artichokes, wedge the hearts and cover with water and some lemon juice to prevent from getting dark. Chop the softer leaves and stems, reserve on the side.

  • Clean and cut the leek in rondels, chop and reserve the darker leaves.

  • Peel and dice 3/8 inch of a potato (save skin for later), and place in a pot with chopped leek and artichoke left overs. Add water and bring to boil, season with salt and pepper.

  • When cooked through, add parsley stems, cook another minute and process in a blender. Pass through a sieve and reserve on the side. The sauce should be fairly thick and smooth.

  • In a separate skillet sauté leek with 2 tablespoons olive oil for three minutes, add artichokes and sauté until slightly brown and cooked through, season with salt and pepper, set aside.

  • Bring a pot of water to boil, cook thick spaghetti according to directions, adding the potato skin [saved from earlier] to the water right away.

  • Drain spaghetti, toss with veggies and ½ cup of reserved cooking water. Serve on individual dishes lined with creamy sauce on the bottom, and top with parsley.

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