Lemon Artichoke Pasta Recipes

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ARTICHOKE, OLIVE & LEMON PASTA



Artichoke, olive & lemon pasta image

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

400g spaghetti
zest and juice 1 lemon
3 tbsp olive oil
50g freshly grated parmesan
100g artichoke heart from a jar
handful black olive
100g bag wild rocket

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



Lemon Artichoke Pasta image

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

1 lb pasta
4 garlic cloves, minced
2 tablespoons vegan margarine
1/4 cup extra virgin olive oil
1/2 cup vegetable broth
12 ounces artichoke hearts, quartered
1/4 cup capers, rinsed and drained
1 large lemon, juice and zest
1/3 cup soymilk, unsweetened
2 teaspoons oregano
2 teaspoons italian seasoning
1/4 cup vegan parmesan cheese (I use Almesan - Vegan Parmesan)
salt and pepper, to taste
crushed red pepper flakes, to taste
extra vegan parmesan cheese, for serving

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

ARTICHOKE & LEMON PASTA



Artichoke & Lemon Pasta image

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

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

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.

LEMON ARTICHOKE PASTA



Lemon Artichoke Pasta image

Brighten up weeknight meals with this pasta that cooks in the microwave.

Yield 6 servings

Number Of Ingredients 11

12 oz. (350 g) uncooked spaghetti, broken in half
4 cups (1 L) unsalted chicken stock (see cook's tips)
2 tbsp (30 mL) lemon juice
1 cup (250 mL) fresh parsley, loosely packed
1 can (14 oz./398 mL) quartered artichoke hearts in water, drained
¼ cup (60 mL) olive oil
2½ tsp (12 mL) Lemon Garlic Rub or Lemon Pepper Rub
4 garlic cloves, pressed
2 medium zucchinis
2 oz. (60 g) fresh Parmesan cheese, finely grated (½ cup/125 mL)
Optional: Salt

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

LEMON ARTICHOKE PASTA



Lemon Artichoke Pasta image

Brighten up weeknight meals with this pasta that cooks in the microwave.

Yield 6 servings

Number Of Ingredients 11

12 oz. (350 g) uncooked spaghetti, broken in half
4 cups (1 L) unsalted chicken stock (see cook's tips)
2 tbsp (30 mL) lemon juice
1 cup (250 mL) fresh parsley, loosely packed
1 can (14 oz./398 mL) quartered artichoke hearts in water, drained
¼ cup (60 mL) olive oil
2½ tsp (12 mL) Lemon Garlic Rub or Lemon Pepper Rub
4 garlic cloves, pressed
2 medium zucchinis
2 oz. (60 g) fresh Parmesan cheese, finely grated (½ cup/125 mL)
Optional: Salt

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

ARTICHOKE, LEMON & PARMESAN PASTA



Artichoke, Lemon & Parmesan Pasta image

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

5 ounces spaghetti
4 ounces marinated artichoke hearts, drained and sliced
1/2 lemon, juiced and zested
1 ounce parmesan cheese, finely grated
1 tablespoon basil, shredded
1 tablespoon olive oil
salt and pepper

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 Spaghetti With Roasted Artichokes image

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

1 pound frozen halved artichoke hearts (thawed in a strainer), or 2 (14-ounce) cans halved artichoke hearts in water, drained
5 tablespoons extra-virgin olive oil
Kosher salt (such as Diamond Crystal) and black pepper
1 pound spaghetti
6 ounces Parmesan, very finely grated
1 large lemon, zested (about 1/2 heaping teaspoon) and juiced (about 3 tablespoons)
1 tablespoon unsalted butter
1/4 cup torn basil leaves, plus more for garnishing

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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