While the short, tubular Ditalini pasta isn't usually eaten on its own, it works well here with the strong flavors of leeks, garlic and Romano cheese in a creamy sauce.
Preparation Time
10 mins
Cooking Time
20 mins
Total Time
30 mins
Calories
485 Calories
Recipe Instructions
Step 1
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Step 2
Melt butter in a large skillet over low heat. Saute leeks and garlic until tender and translucent. Stir in cream, and simmer until thickened. Toss with pasta and cheese until evenly coated and cheese is melted. Season with pepper.
