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READY IN 30 mins

Garlic and Leek Ditalini

Read Reviews (27)

"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." — Ryan MacMichael

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

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)

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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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PREP 10 mins
COOK 20 mins
READY IN 30 mins

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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!

—SunFlower

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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.

—Daniel den Hoed

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37 Ratings

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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.

—MarjorieH

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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.

—naples34102

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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.

—mrs.frisbie

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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!

—annie78

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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.

—pinkypink

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Jan 10, 2005

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.

—SALBAGATOR

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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.

Nutritional Information

Garlic and Leek Ditalini

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 485
Calories from Fat: 231

% Daily Value *
Total Fat 25.7g 39 %
Saturated Fat 15.8g 79 %
Cholesterol 87mg 29 %
Sodium 415mg 17 %
Potassium 201mg 6 %
Total Carbohydrates 45.7g 15 %
Dietary Fiber 2.1g 8 %
Protein 17.7g 35 %
Sugars 2.2g
Vitamin A 18 %
Vitamin C 3 %
Calcium 45 %
Iron 24 %
** Thiamin 3 %
Niacin 61 %
Vitamin B6 9 %
Magnesium 17 %
Folate 80 %

* 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.