Garlic and Leek Ditalini

Garlic and Leek Ditalini

28

"While the small tubular Ditalini pasta isn't usually eaten on its own, it works well here with a number of strong flavors and a creamy sauce."

Ingredients

30 m {{adjustedServings}} servings 485 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 485 kcal
  • 24%
  • Fat:
  • 25.7 g
  • 39%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 87 mg
  • 29%
  • Sodium:
  • 415 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. Melt butter in a large skillet over low heat. Saute leeks and garlic until tender and translucent. Stir in cream, and simmer until thickened. Toss with pasta and cheese until evenly coated and cheese is melted. Season with pepper.
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Reviews

28
  1. 41 Ratings

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I made this healthir by using light cream instead of heavy. I also used more leeks and less cheese. Very good and creamy, I will make again!

My daughter, who is an excellent cook, served this at Easter. The only change she made was substituting light cream for the heavy cream; it was delicious. I hope she makes it a tradition.

Mmmm, I really enjoyed this smooth and creamy pasta side dish. (Hubs not so much, but then that was a given, considering he doesn’t like “stinky” cheeses like Parmesan, Romano, etc. Even so, h...