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Lemony leek, cabbage and artichoke rigatoni recipe

Lemony leek, cabbage and artichoke rigatoni recipe

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Created by The Tesco Real Food 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
  • Vegetarian

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)
If you don't have any leeks, try using spring or white onions instead

Each serving contains

  • Energy

    2810kj
    669kcal     33%

  • Fat

    22g 32%

  • Saturates

    4g 20%

  • Sugars

    10g 12%

  • Salt

    0.8g 13%

of the reference intake
Carbohydrate 89.3g Protein 21.4g Fibre 13.4g

Method

  1. Cook the pasta to pack instructions, adding the peas for the final 3 mins. Drain, reserving a cupful of the cooking water.
  2. 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.

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