It's Dinner Time with Barilla

Its our favorite night of the week, Barilla pasta night!

Enjoy a healthy, delicious, and easy meal with Barilla Legume Pasta and The Insiders when you share your Barilla bowl of pasta by following along with our weekly Barilla Legume Pasta recipes.

Tonight, we’re making Barilla® Red Lentil Rotini with Creamy Leek and Artichoke Sauce!!

INGREDIENTS:

1 box Barilla® Red Lentil Rotini

4 tablespoons extra virgin olive oil

1 medium size leek, sliced in rondels

1 package 8-oz frozen artichokes, thawed

½ cup dry white wine

½ cup veggie broth

1 cup heavy cream

1 tablespoon Italian parsley, chopped

½ cup Parmigiano-Reggiano cheese, grated

Salt and black pepper to taste

INSTRUCTIONS

Bring a large pot of water to boil, cook pasta according to package directions.
Meanwhile in a skillet sauté leek with olive oil until translucent, about five minutes over low heat.
Add artichokes, turn heat up and cook until light brown, about five minutes.
Stir in wine, reduce to half, add broth and reduce to half again.
Stir in cream, season with salt and pepper and bring to a simmer.
Drain pasta, toss with sauce, stir in parsley and cheese before serving.