NEXT RECIPE >

Artichoke & Lemon Pasta Recipe
Artichoke & Lemon Pasta Recipe photo by Taste of Home
Next Recipe

Artichoke & Lemon Pasta Recipe

Read Reviews
5 14 14
Publisher Photo
While sailing in the Mediterranean, we tasted a lemony pasta. I developed my own version of it that our guests love. Try it with shrimp, kalamatas and asparagus. —Peter Halferty, Corpus Christi, Texas
TOTAL TIME: Prep: 20 min. Cook: 20 min.
MAKES:6 servings
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 peel
  • 2 to 3 tablespoons lemon juice
  • 1/3 cup grated Parmesan cheese

Nutritional Facts

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

Directions

  1. 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.
  2. In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot.
  3. 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.
  4. 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. Yield: 6 servings.
Originally published as Artichoke & Lemon Pasta in Taste of Home April/May 2015, p50

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.


Reviews for Artichoke & Lemon Pasta

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (0)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Briadona User ID: 5500759 246255
Reviewed 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!"

MY REVIEW
justmbeth User ID: 1196484 244589
Reviewed Feb. 27, 2016

"I was pleasantly surprised how good this was, especially after seeing the lack of liquids. I used feta instead of goat cheese."

MY REVIEW
kaskren User ID: 1292799 237138
Reviewed Nov. 10, 2015

"This was so Yummy!! Made it for some family stopping by and it was a hit. I would definitely make it for a dinner party."

MY REVIEW
NH-rescue User ID: 4255840 233717
Reviewed Sep. 29, 2015

"Really delicious, nice and cheesy. Great way to use up asparagus when it is coming up fast and furious. Goes well with white wine."

MY REVIEW
Acsammel User ID: 4496884 227220
Reviewed May. 31, 2015

"When I saw this recipe in the magazine I thought it sounded delicious, but the result was even more delicious than I expected! To simplify the cooking process, I just added the chopped asparagus to the boiling pasta during the last 2.5 minutes on the timer. I didn't have goat cheese on hand, so I used a blend of 3/4 cup parm and 1/4 cup shredded moz. I keep diced grilled chicken in my freezer, so I added a container of that which made the pasta more filling. My kids loved this dish!"

MY REVIEW
spronovo User ID: 3118526 226080
Reviewed May. 8, 2015

"Delicious, delicious, delicious. This recipe was a perfect balance of citrus with the cheeses, asparagus and artichoke hearts. We fried up some italian sausages to have on the side."

MY REVIEW
toolbarsco User ID: 6725667 225748
Reviewed May. 2, 2015

"Absolutely delicious! I used marinated artichoke hearts since that was what I had on hand--drained and rinsed them and used some of the marinade instead of oil. Did not add goat cheese (not a family favorite) but added jumbo shrimp. Next time I will try adding chicken--

love one reviewers idea of seasoning chicken (or shrimp) with lemon pepper."

MY REVIEW
janeenj User ID: 7132464 225437
Reviewed Apr. 26, 2015

"Great lemon flavor, tasted like spring! We added grilled chicken seasoned with lemon pepper for a perfect meal. Easy & tasty!"

MY REVIEW
havingfunwithmyfamily User ID: 7043692 225233
Reviewed Apr. 22, 2015

"This was a delicious pasta. I agree with some of the reviews on adding chicken. I also thought chicken would have been a great addition. In place of the goat cheese, I used crumbled feta flavored with peppercorn, and added a little cayenne pepper (1/8 tsp.) for a hint of spiciness. Just delicious! My husband took the leftovers to work and enjoyed a delicious meal twice!"

MY REVIEW
Mrshatters User ID: 8334495 224950
Reviewed Apr. 16, 2015

"This was absolutely delicious. My husband and I both enjoyed it and didn't miss not having meat. I followed the recipe exactly and it came out perfect. Next time I might grill some shrimp with it, especially if I was serving it for company."

Loading Image