Grilled Artichoke and Leek Pasta Sauce

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
475
protein 
16 g
sodium 
247 mg
carbohydrates 
91 g
fat 
5 g
fiber  
5 g
cholesterol 
0 mg
Servings 
6
Ingredients 

1½ lb pasta
¾ cup artichoke hearts
1 leek, white part only
3 Tbsp diced red onions
½ Tbsp extra virgin olive oil
½ Tbsp minced garlic
¾ cup chopped plum tomatoes
½ Tbsp fresh basil, chopped
½ Tbsp fresh thyme, chopped
1½ cups vegetable stock
¼ cup tomato puree
Pinch of sea salt
Pinch of freshly ground black pepper

Instructions 
  1. Cook pasta according to directions on package.
  2. Grill artichoke hearts and leeks over medium heat, or under the broiler. Cool slightly and dice. Set aside.
  3. In a medium skillet, sauté red onions in olive oil until browned. Add garlic and cook for 2 more minutes. Add tomatoes, herbs, vegetable stock, and tomato puree. Bring to a boil, then lower heat and let simmer on low heat for 20 to 30 minutes.
  4. Remove from heat. Season with salt and pepper.
  5. Put 2 cups of cooked pasta on each plate. Spoon ½ cup sauce on top of each plate of pasta. Garnish with diced artichoke hearts and leeks.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.