Wine-Drenched Broiled Leek Pasta

Dear Turkey,

With a name like that

What could possibly be bad?

(Alcohol cooks off)

Wine-Drenched Broiled Leek Pasta

(serves 4)

Ingredients:

- 4 c cooked pasta (I used penne)

- About 1-2 c cooked spinach (I used a bag of baby spinach and wilted it in the pasta water, but you could use frozen spinach and just microwave it, too)

- 2 leeks, sliced into rings

- 1 can great northern beans, rinsed well and drained

- 1 can artichoke hearts, rinsed and drained

- 1 c wine (I used red)

- 3 T olive oil, divided

- 1 t salt

- 1 t black pepper

- 1 T minced garlic (I used jarred) 

- parm, for garnish (optional)

Instructions:

- Line a cookie sheet with foil and drizzle some olive oil on the bottom. Arrange the leeks in a single layer and drizzle with some more oil and sprinkle with salt. Broil for 3-8 minutes, until the leeks are tender and the outer rings are turning brown (or black, if you're me). Don't walk away; they burn fast.

- Heat the rest of the oil, garlic, and pepper in a pot (I used the same one I had just cooked the pasta in). Cook on high heat for a minute and then add the beans, artichoke hearts, and wine. Continue to cook while the wine reduces by about half or a little more. This won't take long. 

- Reduce heat to low and throw in the pasta, spinach, and leeks. Stir to combine and heat through.

- Serve with cheese and wine that still has alcohol in it. 

Enjoy,

Tofu