Garlic and Leek Ditalini Recipe - Allrecipes.com
Garlic and Leek Ditalini Recipe
  • READY IN 30 mins

Garlic and Leek Ditalini

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    20 mins
  • READY IN

    30 mins

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.
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Reviews More Reviews

Most Helpful Positive Review
Nov 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!

 
Most Helpful Critical Review
Jul 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.

 
Apr 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.

 
Nov 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.

 
Oct 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.

 
Nov 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!

 
Nov 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.

 
Sep 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.

 

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Nutrition

  • Calories
  • 485 kcal
  • 24%
  • Carbohydrates
  • 45.7 g
  • 15%
  • Cholesterol
  • 87 mg
  • 29%
  • Fat
  • 25.7 g
  • 39%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 17.7 g
  • 35%
  • Sodium
  • 415 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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