Barilla® Red Lentil Rotini with Creamy Leek & Artichoke Sauce
Barilla® Red Lentil Rotini with Creamy Leek & Artichoke Sauce
30 minutes total
- Chickpea and Red Lentil
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- No Meat
- Short
- Spring Recipes
- Summer Recipes
- Under 30 Minutes
- Weekend
- Weeknight
Made with Barilla Red Lentil Rotini pasta.
Ingredients
Serves 4
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 |
To taste | Salt and black pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a large pot of water to boil, cook pasta according to package directions.
Step 2
Meanwhile in a skillet sauté leek with olive oil until translucent, about five minutes over low heat.
Step 3
Add artichokes, turn heat up and cook until light brown, about five minutes.
Step 4
Stir in wine, reduce to half, add broth and reduce to half again.
Step 5
Stir in cream, season with salt and pepper and bring to a simmer.
Step 6
Drain pasta, toss with sauce, stir in parsley and cheese before serving.
Red Lentil Rotini Pasta
Surprisingly One Ingredient. All Red Lentil, No Xanthan Gum.
Rotini made from red lentils, and red lentils only, for a good source of plant protein without additives, like xanthan gum. Make what you love without hesitation. Looking for cooking ideas? Check out our recipe section for creative ways to get inspired.
- Shape Rotini
- Cook time 8–10 mins
- Pack size 8.8 oz.
- Range Chickpea and Red Lentil Pasta