Lemon Artichoke Pasta Recipes

ARTICHOKE & LEMON PASTA

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.

LEMON ARTICHOKE PASTA

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.

LEMON ARTICHOKE PASTA

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.

LEMON ARTICHOKE PASTA

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.

LEMON SPAGHETTI

Steps:

• Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Meanwhile, whisk the oil, Parmesan, and lemon juice in a large bowl to blend.
• Drain the pasta, reserving 1 cup of the cooking liquid. Toss the pasta with the lemon sauce, and the reserved cooking liquid, adding 1/4 cup at a time as needed to moisten. Season with salt and pepper. Garnish with lemon zest and chopped basil.

SARA

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, ANCHOVY AND LEMON PASTA

Steps:

• For the pasta: Bring a large pot of water to a boil. Season the boiling water with salt so it tastes as salty as a broth; it is important that the pasta water it is not too salty because it will help season the sauce. Add the pasta and cook for 2 minutes less than the package directions for al dente pasta.
• For the breadcrumbs: Put the butter and anchovies in a small nonstick pan and cook over medium-high heat, swirling the butter and stirring the anchovies until the butter starts to brown, about 3 to 4 minutes. Add the panko and cook, stirring continuously and tossing, until the breadcrumbs are golden, about 3 minutes. Transfer to a small bowl, stir in the lemon zest and set aside.
• For the artichokes: Line a plate with paper towels. Heat a large saute pan or braiser over medium-high heat. Add the olive oil and artichokes, cut-side down, and cook until the artichokes have a dark, golden brown crust, about 5 minutes. Transfer to the prepared plate and sprinkle with salt.
• Put the butter in the same pan and cook over medium heat until melted. Add the garlic and anchovies and cook, stirring frequently, until the anchovies start to turn dark brown and the garlic is very fragrant, 2 to 3 minutes. Add 1/2 cup of the pasta water and stir to emulsify. Add the pasta and cook, stirring frequently, until the sauce coats the pasta and the flavors come together, 2 minutes. Remove from the heat, add the lemon juice and toss to coat.
• Divide the pasta into bowls and top with the artichokes, parsley if using and breadcrumbs.

ARTICHOKE, LEMON & PARMESAN PASTA

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.

ARTICHOKE, OLIVE & LEMON PASTA

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.