Spinach Fettuccine With Artichokes, Leeks And Goat Cheese

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Kraft Foods


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1 teaspoon olive oil

2 large leeks, washed and thinly sliced

1 package (9 oz./270g) frozen artichoke hearts, thawed and coarsely chopped

1/2 cup (4 fl oz/120ml) low-sodium chicken or vegetable broth

2 oz. (60g) mild goat cheese

2 oz. (60g) part-skim ricotta cheese

2 tablespoons lemon juice

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

12 oz. (360g) fresh spinach fettuccine

1 tablespoon minced fresh tarragon

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