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.

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

485 calories; protein 17.7g 35% DV; carbohydrates 45.7g 15% DV; fat 25.7g 40% DV; cholesterol 87mg 29% DV; sodium 415mg 17% DV. Full Nutrition

Reviews (33)

Read More Reviews

Most helpful positive review

Rating: 4 stars
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! Read More
(13)

Most helpful critical review

Rating: 3 stars
07/13/2008
This was a decent pasta recipe. I enjoyed the flavor of the leeks which really came through in the sauce. We did make it lower in fat by using milk instead of heavy cream and adding some flour to saute with the leeks just before the milk to thicken it which worked well. I also reduced the amount of butter used. I gave it only three stars because it was not a special recipe or something that I would remember but it tasted good. Read More
(5)
46 Ratings
  • 5 star values: 23
  • 4 star values: 16
  • 3 star values: 6
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
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! Read More
(13)
Rating: 5 stars
04/09/2007
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. Read More
(13)
Rating: 4 stars
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. Read More
(11)
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Rating: 5 stars
10/22/2010
Thank you for the nice simple recipe. I had a lot of leeks on hand this fall and I never cooked with them before. This was such a pleasant dish. First I made the original recipe for myself and loved it. Then I altered it to serve my family by tripling it added to cooked campanelle topped w/cheese and baked to brown the cheese. OH SOOO YUM. This is just a suggestion the original recipe is 5 stars just as it is. Read More
(7)
Rating: 5 stars
11/23/2009
This is a QUICK and tasty recipe! It has become a "usual" at our dinner table. My only substitution is olive oil for the butter but other than that I prepare it as-is. I find the amount of sauce enough for a coating of the pasta instead of being dredged. If you like a more saucy dish I would recommend doubling the sauce portion of the recipe. I give this 5 stars for ease and yumminess! Read More
(6)
Rating: 3 stars
07/13/2008
This was a decent pasta recipe. I enjoyed the flavor of the leeks which really came through in the sauce. We did make it lower in fat by using milk instead of heavy cream and adding some flour to saute with the leeks just before the milk to thicken it which worked well. I also reduced the amount of butter used. I gave it only three stars because it was not a special recipe or something that I would remember but it tasted good. Read More
(5)
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Rating: 5 stars
11/19/2004
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! Read More
(5)
Rating: 5 stars
11/22/2011
So tasty and simple! I happened to have a "leftover" leek and looked up any recipe to use it and came across this one. I had everything but the cream so I used fat free half and half that I had on hand. Delicious! My kids gobbled it up and requested that I make it again as soon as possible. Read More
(4)
Rating: 4 stars
09/20/2011
This was decent but a little plain tasting. I think the leeks should of been cooked longer. I added some chili flakes and that helped. Read More
(4)