Garlic and Leek Ditalini

I chopped two leeks so I was closer to 1c leeks to 1c (prior to cooking) ditalini pasta. Served with grilled chicken and my girlfriends, none of which had ever eaten a leek before, loved this. It was the first dish to disappear. It’s also so easy; makes the perfect side dish to nearly any meal! Thanks Ryan MacMichael! A winning recipe and will make many times in the future!

Wow, this is the first time that I made something from All Recipes that was less than okay. It was distasteful and lacked flavor. I think the cream made this dish very bland. I am an avid cook and cook everything from Greek to Spanish to Indian to Italian etc. will not make again.

Great recipe. Just added onion, tarragon, lots of extra garlic and thyme. Once cooked, I topped it with grated Parmesan then melted butter and baked at 400 degrees till nice and brown. It was fabulous. Will make again. Could not find detalini so used mini penne.

It was good. The family enjoyed it. I thought it was a bit lacking in flavor. Might add some different spices next time.

I used onions, garlic, and half and half. I also added an extra splash of 2% milk. My husband asked for seconds. That is my greatest compliment since he really likes basic “normal ” foods.

Needs more mile, at least 3/4 cup. also I used a whole leek (white and light green parts) and it still was not enough, could have benefitted from wither another leek or some onion, Also more garlic.

Loved it. Used more leek, less Romano and used half and half. Added a cup of kale which made it look more interesting and added nutritional value. Will definitely repeat. Maybe with orzo or barley.

Very good, although it needed way more garlic. I only had skim milk on hand, so I used that along with extra butter. I’ve never cooked with leeks before (grew them in the garden this year), and they browned a bit more than I would have liked, but I admit to being distracted while they were sauting. Will make again.

I’ve tried this recipe a few times now, and I just love it. The last time I made it, I used half heavy cream, half milk. I also chopped up and browned some chicken breasts, which went so well with the sauce and pasta. Definitely a keeper recipe.

Good recipe, but I found it to be a bit bland. Definitely needs some salt, maybe some additional spices.

Delicious! This is my first time trying leeks and this is a fantastic dish. I would actually double the leeks on this. Thanks for sharing!

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.

So tasty and simple! I happened to have a “leftover” leek and looked up any recipe to use it and came across this one. I had everything but the cream so I used fat free half and half that I had on hand. Delicious! My kids gobbled it up and requested that I make it again as soon as possible.

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.

This is quick to make and sooo delicious!

So simple and so delicious! Made with rotini instead of ditalini and double the amount of sauce. Served with bbq’d tri-tip and my husband and I both thought the pasta outshined the tri-tip! Will definitely make again!

Ok, so before I get any slack for this I just want to say that I tried really, REALLY hard to find leeks, and neither of my local stores had them, so I made it work with what I had because I had my heart set on making this today. Having said that, this was DELICIOUS! Instead of the leeks, I used a mix of green onions and sweet onion, which was wonderful and more garlic than called for. Also, I had 1/2 & 1/2 on hand that needed used, so I went with that. IMO, the final dish needed a little salt, but that was my preference. I made this as a side dish to pork parmesan and hubby said he could’ve eaten this on it’s own, so that’s saying a lot, lol. This was so simple to make, and it will definately be going into our rotation hopefully I’ll find some leeks soon)! Thanks for sharing. 🙂

This was delicious! I used orzo pasta instead of ditalini because that’s what I had on hand. I will definitely make it again.

This is absolutely delicious! Unfortunately, I didn’t have any cream or even half & half so I had to use milk but followed the suggestion of another user and added some flour to the leeks/garlic before adding milk. I also doubled the amount of leeks, used about 3 cloves of garlic, and mixed enough cheese just to coat (about 1/3 cup). I will definitely make this again!

Delicious, and very easy to make. Family loved it.

Very tasty. I used olive oil and fat free half and half. I also cooked some turkey bacon along with the leeks and garlic.