Barilla® Red Lentil Rotini

with Creamy Leek & Artichoke Sauce

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Ingrédients 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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Méthode

  • 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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