Garlic and Leek Ditalini

Garlic and Leek Ditalini

27 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    20 m
  • Ready In

    30 m
Ryan MacMichael
Recipe by  Ryan MacMichael

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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.

Share It

Reviews (27)

Rate This Recipe
SunFlower
13

SunFlower

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
12

MarjorieH

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
9

naples34102

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.

More Reviews

Similar Recipes

Death By Garlic
(142)

Death By Garlic

Garlic Shrimp Pasta
(93)

Garlic Shrimp Pasta

Spaghetti with Garlic and Basil
(71)

Spaghetti with Garlic and Basil

Pasta and Garlic
(60)

Pasta and Garlic

White Wine and Garlic Dream Cream
(53)

White Wine and Garlic Dream Cream

Garlic Pasta with Prawns
(35)

Garlic Pasta with Prawns

Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Death By Garlic

>

next recipe:

Garlic Shrimp Pasta