Garlic and Leek Ditalini

SUBMITTED 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."

PREP TIME	10 Min
COOK TIME	20 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

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INGREDIENTS

8 ounces ditalini pasta
2 tablespoons butter
1/2 cup chopped leek
1 clove garlic, minced
1/2 cup heavy cream
1 cup freshly grated Romano cheese
1 pinch black pepper (optional)

READ REVIEWS (5)

DIRECTIONS

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.
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

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Reviewed on Jan. 10, 2005 by SALBAGATOR

This dish was pretty good. It was basically just an alfredo sauce. I didn't think it would be good over ditalini, so I used orecchiette instead. I also used a full cup of cream because there wouldn't have been enough juice to coat the pasta. Next time I think I will use only half a cup of cheese because it was a little overpowering for me. Overall this was very tasty and very easy...thanks.

2 users found this review helpful

Reviewed on Apr. 9, 2007 by 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.

0 users found this review helpful

Reviewed on Nov. 19, 2004 by TERESSA3

I thought I had cream, but I only had half and half; so I thickened the sauce with flour (by taking about 1/4 cup warm sauce and adding about two tablespoons flour & then stirring out all the lumps before adding it back)- I doubled the recipe. I then added a can of minced clams with about two tablespoons of the clam liquid and about 1/4 tsp. red pepper flakes... my husband likes spicy food! It turned out extremely well. By the way, I have no idea what ditalini even looks like; instead, I substituted fresh linguini from the grocers fridge:) Yummy!

0 users found this review helpful

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NUTRITION INFORMATION

Servings Per Recipe: 4

Amount Per Serving

Calories: 485

Total Fat: 25.7g
Cholesterol: 87mg
Sodium: 433mg
Total Carbs: 45.7g
Dietary Fiber: 1.6g
Protein: 17.5g

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