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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
  • Total Time
    Prep: 20 min. Cook: 20 min.
  • Makes
    6 servings

Ingredients

  • 2-1/2 teaspoons salt, divided
  • 1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
  • 4 cups uncooked bow tie pasta (about 12 ounces)
  • 3 tablespoons olive oil, divided
  • 1 can (14 ounces) water-packed quartered artichoke hearts, well drained
  • 2 garlic cloves, minced
  • 1 cup crumbled goat cheese
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon grated lemon zest
  • 2 to 3 tablespoons lemon juice
  • 1/3 cup grated Parmesan cheese

Directions

  • 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
1-1/4 cups: 343 calories, 14g fat (5g saturated fat), 27mg cholesterol, 919mg sodium, 43g carbohydrate (2g sugars, 3g fiber), 14g protein.

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Reviews

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Average Rating:
  • tiger976
    Oct 4, 2020

    Yummy

  • Pam
    Mar 26, 2020

    This was very good, despite the fact I had to substitute cream cheese for the goat! Will definitely make again.

  • Elena
    Apr 2, 2019

    Very good! I did not have goat cheese but next time I make this I will definitely add it because there was some flavor lacking in my version. I had a rotisserie chicken I needed to use up so I added the cubed breasts in when I was cooking the artichoke. Also added a little extra garlic as it's my favorite aromatic ever. Nice, light meal. Will definitely be making again!

  • www.truska06
    Feb 20, 2019

    FANTASTIC !

  • Michelle
    Dec 31, 2018

    I used spaghetti squash and also added sautéed tomatoes. I tried to cut up the strands to a few inches long so everything blended better! Sooooo yummy! Thanks!!

  • Lynda
    Nov 30, 2018

    Shopped, prepped, all the ducks in a row and v excited to cook for my foodie daughter and then,,,I'd added 2 tsp crushed ginger instead of the garlic, horror! Scooped out what I could, added the garlic and pressed on. Miracles do happen, couldn't taste the ginger at all. A super easy recipe and perfect for family or guests. It didn't need the parmesan we decided and the bonus is you don't need to add anything at all, no salad, nothing. A stand alone very satisfying dish, thank you for sharing.

  • cindiak
    Apr 11, 2018

    So simple and yummy. I think using freshly squeezed lemon juice gives it a fresher taste.

  • Helayne
    Dec 28, 2017

    Simple, easy, and delicious!

  • katjan68
    May 2, 2017

    As a diabetic I cannot eat the pasta but luckily for me they now make a Faro Pasta

  • Briadona
    Mar 29, 2016

    Thanks Peter! Really enjoyed your recipe and story. Used 12 Oz of pasta though that was more than 4 cups. Only thing extra added was some fresh cracked pepper. Perfection!