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.
VEGAN LEMON ARTICHOKE PASTA
Vegan Lemon Artichoke Pasta is easy to make thanks to frozen artichoke hearts. This flavorful Italian-inspired dish is ready in 30 minutes.
Provided by Amy Katz
Categories Main Course Pasta
Time 30m
Number Of Ingredients 8
Steps:
- Prepare the pasta according to the package directions. Drain and return to the pot.
- Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the garlic and saute for 30 seconds until fragrant.
- Then add the frozen artichoke hearts to the pan. Saute until heated through and browned on the outside.
- Next add the capers and salt and pepper, to taste.
- Transfer the artichoke mixture to the pot of pasta.
- Add the lemon juice, the remaining tablespoon of olive oil, and the parsley. Toss well to combine and serve.
Nutrition Facts : Calories 482 kcal, Carbohydrate 70 g, Protein 13 g, Fat 16 g, SaturatedFat 2 g, Sodium 393 mg, Fiber 5 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving
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 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.
More about "vegan lemon artichoke pasta recipes"
VEGAN ARTICHOKE PASTA - LAZY CAT KITCHEN
From lazycatkitchen.com
4.8/5 (6)Category Large PlatesCuisine ItalianCalories 392 per serving
- Remove artichokes from the oil and allow the excess oil to drain on a piece of kitchen towel. Chop into small chunks once drained of excess oil.
- Cook the pasta just short of al dente (I used spaghettini, which takes 6 minutes, I cooked it for 5) in a small amount of water (to make the water starchy). Save 120 ml / ½ cup of pasta cooking water just before you drain your pasta.
- Heat up the olive oil in a large frying pan. Once the oil is warm, add finely chopped garlic - it should sizzle gently once it hits the pan. Sauté garlic on a low heat, stirring often. Do not let the garlic brown as it will make your pasta taste bitter, you only want it to soften and flavour the oil.
- Once the garlic is softened and fragrant, add in plant milk, nutritional yeast, lemon zest and juice, and a pinch of salt - stirring everything together so that you get a light emulsion that will coat your pasta. Allow it to bubble for a few seconds, adding a touch of pasta cooking water if the sauce is too thick. I used up just over 60 ml / ¼ cup of pasta cooking water in total, but use your judgement - exactly how much is needed depends on your evaporation rate.
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