GARLIC & LEEK DITALINI Leek & Garlic Seasoning
8 ounces Ditalini pasta
2 tablespoons butter
2 tablespoons Leek & Garlic Seasoning
½ cup heavy cream
1 cup freshly grated Romano cheese
Black pepper, to taste
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.
2. Melt butter in a large skillet over low heat. Saute Leek & Garlic Seasoning for 2 minutes. Stir in cream and simmer until thickened. Toss with pasta and cheese until evenly coated and cheese is melted. Season with black pepper, (optional).