Pasta With Leeks And Artichokes

• 2 tablespoons olive oil, divided
• 4 cups thinly sliced leek (about 4 large)
• 1 (14-ounce) can quartered artichoke hearts, rinsed and drained
• 1 teaspoon grated lemon rind
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon salt
• Dash of black pepper
• 4 cups hot cooked gemelli or fusilli (about 8 ounces uncooked short twisted spaghetti)
• 1/2 cup chopped fresh parsley

1. Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add sliced leek, and saute 10 minutes or until tender. Add artichoke hearts, and cook 1 minute.
2. Combine 1 tablespoon oil, lemon rind, lemon juice, salt, and pepper in a small bowl, and stir with a whisk.
3. Combine pasta, leek mixture, lemon juice mixture, and parsley in a large bowl; toss gently to coat.

olive oil, quartered artichoke hearts, lemon rind, lemon juice, salt, black pepper, fusilli, parsley

Taken from www.myrecipes.com/recipe/pasta-with-leeks-artichokes (may not work)