Pasta with Leeks and Artichokes

Ingredients

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

Equipment

• bowl
• frying pan
• whisk

Directions

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