Great vegetarian recipe for Artichoke Lemon Pasta

1 can of halved artichoke hearts
1 lemon
5 asparagus spears
2 cloves of garlic, minced
Angel hair pasta, four servings according to box
4 tablespoons olive oil
Garnish with shaved Parmesan cheese

How to
Boil artichokes according to packaging

Drain and chop artichoke hearts

Cut asparagus into 3cm pieces

Heat 2 tablespoons of the olive oil in a medium sauce pan

Add garlic, salt and pepper to the oil. Heat for 1 minute.

Add the asparagus and cook for five minutes over medium heat

Add artichokes and squeeze half a lemon into the pan

Drain pasta saving a few tablespoons of the pasta water (to thicken sauce)

Place pasta and remaining water into the sauce pan, stir with veggies

Add the remaining two tablespoons of olive oil and salt and pepper to taste

Take of heat and garnish with shaved Parmesan and lemon zest.

This article uses material from the Artichoke Lemon Pasta article on the Recipes wiki at Wikia and is licensed under the Creative Common

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