| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 2 medium potatoes, peeled and cut into 1-inch pieces
- 1 large bunch broccoli, florets and some chopped stems
- 12 ounces bow-tie pasta
- 4 tablespoons unsalted butter
- 2 leeks, white and light green parts only, sliced into half-moons
- Freshly ground pepper
- 1 head Boston lettuce, torn
- 1 1/2 cups grated fontina cheese (about 4 ounces)
- 1/2 cup grated Parmesan cheese (about 1 ounce), plus more for topping
Instructions
- Bring a large pot of salted water to a boil. Add the potatoes and cook 10 minutes, then add the broccoli and pasta and cook as the pasta label directs.
- Meanwhile, melt the butter in a large skillet over medium heat. Add the leeks, 1 1/2 teaspoons salt, and pepper to taste. Cook until soft, about 7 minutes.
- Put the lettuce in a colander. Reserve 1 cup cooking water, then drain the pasta, broccoli and potatoes over the lettuce to wilt it. Return the pasta and vegetables to the pot.
- Add the leeks to the pot and stir in enough of the reserved cooking water to moisten. Stir in the cheeses and season with salt and pepper. Top with more parmesan.
Nutrition Facts
| Calories | 735 |
| Total Fat | 27 grams |
| Saturated Fat | 17 grams |
| Cholesterol | 83 milligrams |
| Sodium | 1451 milligrams |
| Carbohydrates | 96 grams |
| Dietary Fiber | 9 grams |
| Protein | 29 grams |
Reviews
This is quite plain but relatively healthy & easy so I give it 3 stars. I cooked the veggies and pasta separately and that enabled me to cook both perfectly. I used handmade pasta and it got a little too soft and a bit broken during the mixing. Next time, I’ll gently mix in a large pasta serving dish or use traditional pasta. I didn’t have lemon but I think that’s a great suggestion and would have given it another dimension.
I think this could be really good if the pasta were cooked separately, my broccoli was way overcooked by the time the pasta was done. I didn’t have potatoes but subbed them for mushrooms that I sautéed, and the earthier flavor added a lot since there’s no seasoning. I would have squeezed lemon over the dish to cut through the butter and cheese heaviness if I had one.
this is really good and I really enjoyed this dish
The flavor was good but the potatoes and broccoli were basically mush. Don’t cook them as long as it says! I probably wouldn’t make it again unless I had nothing else.
Can i replace fontina cheese with cheddar?
An average pasta dish. If I were to make this again, I would leave out the potatoes and lettuce.
Wonderful, easy and tasty. My son and I will do this one again! We added a clove of garlic to the leeks for a bit of extra flavor.
I substituted chicken for the leeks and this is by far my boyfriend’s favorite meal. I am also in love with this recipe, so yummy! Who would have guessed!
At first I didn’t think the ingredients would be a good combination, but it’s a delicious dish. I really enjoyed the many textures and the flavor was so good!
Wow, potatoes go really well in pasta. I added some diced peppers, diced onions, and minced hot peppers. I imagine mushrooms would do really well too.