Artichoke Lemon Pasta

I do not eat a lot of pasta. I am more of a potatoes kind of girl. However, we all have cravings on occasion. This being one of those infrequent occasions, I was craving pasta. But the typical pasta in tomato sauce just was not quite what I had in mind. This lightened up artichoke asparagus lemon pasta recipe is full of bold flavors. The artichoke is tasty and pairs perfectly with the asparagus and who does not love asparagus? Asparagus is one of my favorite vegetables. They have a nice earthy flavor that I just can’t get enough of. But alas, they are quite costly, so I don’t eat them as often as I would like. The lemon lends a nice pop of acidity to the dish and pairs like a best friend with the goat cheese. This recipe brings to mind the flavors of the mediterranean.

Artichoke Asparagus and Lemons

Speaking of the Mediterranean, artichoke, asparagus and lemons are all hugely popular items in the Mediterranean diet. Touted as one of the healthiest diets of the 21st century, the Mediterranean diet is all about fresh fruits and vegetables, nuts and grains. So if you are on this diet, this recipe should be perfect for you.

Print Recipe

Artichoke, Asparagus & Lemon Pasta Recipe

Course

Pasta

Cuisine

Mediterranean

Prep Time

20 minutes

Cook Time

20 minutes

Servings

servings

Ingredients

• 2-1/2 tsp salt divided
• 1/2 Lb asparagus trimmed and sliced into 1 inch pieces
• 4 cups Farfalle I used Alma's organic
• 3 tbsp EVOO divided
• 1 14 oz can artichoke hearts, packed in water drained
• 3 cloves garlic minced
• 1 cup crumbled goat cheese
• 2 tbsp minced fresh parsley
• 1 tbsp lemon zest
• 3 tbsp lemon juice more or less to taste
• 1/3 cp freshly grated parmesan cheese

Course Pasta Cuisine Mediterranean Prep Time 20 minutes Cook Time 20 minutes Servings servings Ingredients 2-1/2 tsp salt divided 1/2 Lb asparagus trimmed and sliced into 1 inch pieces 4 cups Farfalle I used Alma's organic 3 tbsp EVOO divided 1 14 oz can artichoke hearts, packed in water drained 3 cloves garlic minced 1 cup crumbled goat cheese 2 tbsp minced fresh parsley 1 tbsp lemon zest 3 tbsp lemon juice more or less to taste 1/3 cp freshly grated parmesan cheese

Instructions

1. Fill a large dutch oven with water, add 2 teaspoons of salt and bring to a boil.
2. Add asparagus and cook, uncovered, 2 minutes or until slightly tender but still crisp. Remove asparagus to a bowl of ice cold water to halt the cooking process. Thoroughly drain and set aside
3. In the same water cook pasta, according to directions for al dente. Reserve 1 cup of the pasta water. Drain the pasta from the remaining water and return to the pot
4. While the pasta is cooking, heat 1 tablespoon of oil in a large skillet over medium-high heat. add the artichoke and cook and stir until lightly browned, about 3 to 4 minutes. Add garlic and cook another minute until fragrant.
5. Add artichoke, asparagus, goat cheese, parsley, lemon zest, lemon juice, 1/2 tsp salt and 2 tablespoons of evoo. Toss to combine and add reserved pasta water as needed to coat. Heat through , sprinkle with parmesan cheese and serve hot.

Artichoke Asparagus and Lemon Pasta

If you close your eyes while eating this pasta dish, you can almost smell the Mediterranean ocean and you just may feel the ray of sun on your face. Enjoy a glass of red wine with your meal and you will swear you are in heaven.