Garlic and Leek Ditalini

Garlic and Leek Ditalini

28

"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

30 m servings 485 cals
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Original recipe yields 4 servings

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Nutrition

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

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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  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.

Reviews

28
  1. 41 Ratings

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Most helpful positive review

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

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 ...

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!

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.

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, h...

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 a...

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 s...

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 ...

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 lu...

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 ha...

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.