Garlic and Leek Ditalini


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 mins
Cook Time:
20 mins
Total Time:
30 mins


  • 8 ounces ditalini pasta

  • 2 tablespoons butter

  • ½ cup chopped leek

  • 1 clove garlic, minced

  • ½ cup heavy cream

  • 1 cup freshly grated Romano cheese

  • 1 pinch black pepper (Optional)


  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.

Editor's Note:

This recipe appeared in Allrecipes Magazine and was adapted to include canned artichoke hearts.

Nutrition Facts (per serving)

485 Calories
26g Fat
46g Carbs
18g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 485
% Daily Value *
Total Fat 26g 33%
Saturated Fat 16g 79%
Cholesterol 87mg 29%
Sodium 415mg 18%
Total Carbohydrate 46g 17%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 18g
Vitamin C 2mg 9%
Calcium 358mg 28%
Iron 2mg 13%
Potassium 201mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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