Garlic and Leek Ditalini

Garlic and Leek Ditalini

28
Ryan MacMichael 0

"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

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  • 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. 40 Ratings

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SunFlower
11/10/2008

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!

MarjorieH
4/9/2007

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.

naples34102
11/23/2011

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, he still scarfed it right up!) I had an “Autumn Harvest” special blend orzo I wanted to use, so I substituted that for the ditalini. While it obviously gave this dish extra flavor it wouldn’t have had on its own, I have no doubt I would have enjoyed this just as much had I used the ditalini. The leek was a creative and interesting addition that along with the heavy cream and cheese made a really rich and delectable sauce. I served this with “Veal Marsala,” and “Sauteed Green Beans,” both recipes from this website.