Barilla® Red Lentil Rotini

with Creamy Leek & Artichoke Sauce

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Ingredients 4 Number of Servings

1 box Barilla® Red Lentil Rotini

4 tablespoons extra virgin olive oil

1 medium size leek, sliced in rondels

1 package 8-oz frozen artichokes, thawed

½ cup dry white wine

½ cup veggie broth

1 cup heavy cream

1 tablespoon Italian parsley, chopped

½ cup Parmigiano-Reggiano cheese, grated

Salt and black pepper to taste

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  • Bring a large pot of water to boil, cook pasta according to package directions.
  • Meanwhile in a skillet sauté leek with olive oil until translucent, about five minutes over low heat.
  • Add artichokes, turn heat up and cook until light brown, about five minutes.
  • Stir in wine, reduce to half, add broth and reduce to half again.
  • Stir in cream, season with salt and pepper and bring to a simmer.
  • Drain pasta, toss with sauce, stir in parsley and cheese before serving.
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