Lemony leek, cabbage and artichoke rigatoni recipe
Created by The Tesco Recipes team
This 15-minute pasta diner for two is bursting with freshness. Leeks and cabbage are gently sautéed in the artichoke oil for extra flavour, with zingy lemon and fragrant mint to finish. This is super-speedy, super-delicious weeknight food!
See method- Serves 2
- Takes 15 mins
- 669 calories / serving
Ingredients
- 200g rigatoni pasta
- 100g frozen garden peas
- 80g artichoke antipasti, plus 2 tbsp oil from the jar
- 1 leek, trimmed and thinly sliced
- 100g Savoy cabbage, shredded
- 2 garlic cloves, sliced
- ½ lemon, finely zested
- 5g small fresh mint leaves
- 50g ricotta
- grated pecorino, to serve (optional)
Each serving contains
- Energy
- 2810kJ 669.0kcal
- Fat
- 22g
- Saturates
- 4g
- Salt
- 0.8g
- Sugars
- 10g
of the Reference intake
Carbohydrate 89.3gProtein 21.4gFibre 13.4g
Method
- Cook the pasta to pack instructions, adding the peas for the final 3 mins. Drain, reserving a cupful of the cooking water.
- Meanwhile, heat the oil from the jar of artichokes in a frying pan over a medium heat and fry the leek and cabbage for 6-7 mins until soft and lightly golden, then add the garlic and artichokes and cook for 1 min more. Season and stir in most of the lemon zest and all of the mint. Add a generous splash of cooking water, then stir in the pasta. Serve with a dollop of ricotta, the remaining lemon zest and some pecorino (if using), scattered over the top.
- See more Pasta recipes
