ARTICHOKE, OLIVE & LEMON PASTA
Packed with flavour, requires minimal shopping and ready in 15 minutes. A perfect Monday night supper
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 15m
Number Of Ingredients 7
Steps:
- Boil the pasta. While it cooks, mix together the lemon zest and juice, oil and Parmesan.
- Drain the pasta, reserving 3 tbsp of the cooking water, then return to the pan with the lemon mix, cooking water, artichokes and olives. Heat through briefly, season well, stir through the rocket, then serve.
Nutrition Facts : Calories 528 calories, Fat 19 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 18 grams protein, Sodium 1.06 milligram of sodium
LEMON ARTICHOKE PASTA
Made up from stuff in the kitchen! This recipe is vegan, but you can use non-vegan ingredients if you like (butter, milk, parmesan etc.) I had just a bit of local organic soy milk in the fridge, and added into the sauce at the last minute. Worked well. For the vegan parmesan, I use Recipe #283639 with 1 tbsp of nutritional yeast added in
Provided by Kozmic Blues
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Bring large pot of water to boil for pasta.
- In a large saute pan, heat oilive oil and margarine over medium heat.
- Add minced garlic and dried oregano and italian seasoning.
- When garlic is fragrant, add artichike hearts, lemon zest, half the lemon juice, capers and veggie broth.
- Simmer sauce while pasta cooks.
- Stir in soy milk, remaining lemon juice and "parmesan".
- Drain pasta and add to sauce.
- Mix well and serve. Top with crushed red pepper (my favorite) and extra "parmesan" if you like.
Nutrition Facts : Calories 405.2, Fat 10.6, SaturatedFat 1.5, Sodium 370, Carbohydrate 66.7, Fiber 6.8, Sugar 2, Protein 13
LEMON ARTICHOKE PASTA
Brighten up weeknight meals with this pasta that cooks in the microwave.
Yield 6 servings
Number Of Ingredients 11
Steps:
- Add the spaghetti, stock, and lemon juice to the Rockcrok® (4-qt./3.8-L) Dutch Oven or Deep Covered Baker. Microwave, covered, for 8 minutes.Finely chop the parsley in a food processor. Add the artichokes, oil, rub, and garlic. Process again, scraping down the sides of the bowl, until the artichokes are coarsely chopped.Carefully remove the Dutch oven from the microwave; stir. Return to the microwave. Microwave, covered, for an additional 8 minutes or until the pasta is tender.Trim the ends off the zucchini and cut into 3" (7.5-cm) julienne strips (about 2 cups/500 mL).Add the artichoke mixture, zucchini, and Parmesan to the Dutch oven. Toss to coat. Let stand, covered, for 5 minutes. If you'd like, season with salt.
Nutrition Facts : U.S. Nutrients per serving Calories 380, Total Fat 13 g, Saturated Fat 3 g, Cholesterol 5 mg, Sodium 500 mg, Carbohydrate 49 g, Fiber 4 g, Total sugars 5 g (includes 0 g added sugars), Protein 16 g
SARA
This Easy Weeknight Lemon Artichoke Pasta with Breadcrumbs is a dream come true. It only needs a handful of pretty common ingredients and about 30 minutes of your time, and you've got a great, healthy, filling meal on the table!
Provided by Sara
Time 20m
Yield 2 SERVINGS
Number Of Ingredients 10
Steps:
- Start by heating your pasta water to boil.
- In a small non-stick skillet, melt the butter, then add the breadcrumbs, and toast over low heat until they brown - this will take almost the entire cooking time.
- Drain the liquid from the artichokes, and roughly chop them. In another medium non-stick skillet, heat the artichokes over medium heat. No oil is necessary here - the marinade on the artichokes should provide enough oil
- While those three aspects of the dish cook, you can make the sauce.
- In a large heat safe bowl, zest the lemon then squeeze the juice of of the lemon into the bowl. Add ¼ cup of olive oil, the minced garlic, grated parmesan and crushed red pepper. Stir that together, and set it to the side.
- Boil the pasta according to package directions. Once cooked, reserve ½ cup of the pasta water, and then drain the pasta. Immediately add the pasta into the bowl with the sauce, and toss to combine. Add a little bit of the pasta water to thin the sauce out (about a tablespoon at a time) until it reaches your desired consistency. The heat from the pasta will melt the cheese, and cook the minced garlic.
- Add the artichokes to the bowl with the pasta as well as the chopped parsley, and toss to combine. Spoon the pasta into bowls, and top with the toasted breadcrumbs.
- Serve with extra parmesan and lemon slices.
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
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 343 calories, Fat 14g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 919mg sodium, Carbohydrate 43g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein.
ARTICHOKE, LEMON & PARMESAN PASTA
Make and share this Artichoke, Lemon & Parmesan Pasta recipe from Food.com.
Provided by English_Rose
Categories Spaghetti
Time 15m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Cook the spaghetti following pack instructions.
- Put the rest of the ingredients in a large bowl with 1 tbsp olive oil, season really well and mix.
- Drain the pasta, keep 2 tbsp of the cooking water, then toss everything together.
LEMON SPAGHETTI WITH ROASTED ARTICHOKES
Lemon zest, lemon juice, Parmesan and basil come together for a silky and vibrant sauce that makes this weeknight-friendly pasta sing. The addition of roasted artichoke hearts adds texture and complements the zestiness of the dish. There's no better time than a weeknight to embrace canned or frozen artichoke hearts, as they are immensely less work than whole fresh ones, and they roast beautifully - and effortlessly - in a hot oven. Holding onto that salty, starchy pasta water is key to ensuring that each spaghetti noodle is enveloped in the lemony sauce; use it judiciously to emulsify the sauce as you quickly toss it.
Provided by Naz Deravian
Categories dinner, lunch, pastas, main course
Time 40m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Line a baking sheet with parchment paper.
- Gently pat the artichoke hearts with a paper towel to remove excess moisture. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 tablespoons oil and 1 teaspoon salt, season with pepper and gently toss to combine. Scatter the artichoke hearts in an even layer and roast for 20 minutes. Flip the hearts and roast for an additional 10 minutes, until browned and a little crisp around the edges.
- Meanwhile, bring a large pot of well-salted water to a boil. Add the spaghetti and cook until al dente, about 10 minutes or according to package directions.
- While the pasta cooks, in a serving dish large enough to accommodate the spaghetti, add the Parmesan, 1 teaspoon salt, 1/2 teaspoon pepper and the lemon zest; toss to combine. Add the lemon juice and the remaining 3 tablespoons olive oil; stir to combine. The mixture should resemble a thick paste.
- Place the serving dish next to the pasta pot. Scoop out and reserve 1 cup of the pasta water. Drizzle 2 tablespoons of it over the Parmesan-lemon mixture; stir to thin out the mixture a little.
- Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan-lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until you have transferred and tossed all of the spaghetti.
- Add the butter, basil and 1 tablespoon of the pasta water to the spaghetti, and keep tossing until you have a silky sauce clinging to it. Add more pasta water, 1 tablespoon at a time, if needed.
- Top with the roasted artichokes, a little more black pepper and torn basil, and serve.
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ARTICHOKE PASTA RECIPE - LOVE AND LEMONS
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5/5 (9)Category Main CourseCuisine American
- Cook the pasta in a large pot of boiling salted water according to the package directions, or until al dente. Reserve ½ cup of the starchy pasta water before draining.
- Drain and return the pasta back to the pot. Add the artichokes, lemon butter sauce, parsley, salt, and several grinds of pepper and toss to coat. If the pasta looks too dry, add the reserved pasta water, ¼ cup at a time, until lightly saucy. Portion into bowls and top with the pine nuts and mint leaves. Serve with lemon wedges and pecorino cheese, if desired.
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