Artichoke & Lemon Pasta
“While sailing in the Mediterranean, we tasted a lemony artichoke pasta. I developed my own version of it that our guests love. Try it with shrimp and kalamata olives.” —Peter Halferty, Corpus Christi, Texas
Photo: Taste of Home
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- 2-1/2 tsp salt divided
- 1/2 lb fresh asparagus trimmed and cut into 1-1/2-inch pieces
- 4 cups uncooked bow tie pasta about 12 ounces
- 3 tbsp olive oil divided
- 1 can water-packed quartered artichoke hearts well drained, 14 ounces
- 2 garlic cloves minced
- 1 cup crumbled goat cheese
- 2 tbsp minced fresh parsley
- 1 tbsp grated lemon zest
- 2 to 3 tbsp lemon juice
- 1/3 cup grated Parmesan cheese
- Fill a 6-qt. stockpot three-fourths full with water; add 2 teaspoons salt and bring to a boil. Add asparagus; cook, uncovered, 1-2 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry.
- In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot.
- Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add garlic; cook 1 minute longer. Add to pasta.
- Add asparagus, goat cheese, parsley, lemon peel, lemon juice and the remaining salt and oil; toss to combine, adding enough reserved pasta water to coat. Heat through. Serve with Parmesan cheese.
1-1/4 cups: 343 calories, 14g fat (5g saturated fat), 27mg cholesterol, 919mg sodium, 43g carbohydrate (2g sugars, 3g fibre), 14g protein.