Lemon Y Artichoke Y Kale Y One Pot Pasta Recipes

ONE-POT LEMON ARTICHOKE PASTA

Steps:

• Season chicken breasts with salt and pepper and pound to 1-inch thickness if they are thick.
• Heat oil in a large skillet over medium-high heat. Add chicken and cook for 4 minutes on each side (or until internal temperature reaches 165° F). Transfer cooked chicken to a plate and loosely cover with foil.
• Melt butter in the skillet over medium heat. Add garlic and saute 1 minute or until fragrant. Add chicken broth, milk, onion flakes, oregano, salt and pepper to the skillet.
• Add pasta to the liquids in the skillet breaking noodles in half if needed. Bring to a boil, cover and reduce heat to a low simmer. Cook pasta, stirring occasionally for about 12 minutes. If the sauce is still thin, continue simmering a few minutes longer (sauce will thicken a little as it cools).
• Remove skillet from heat and stir in artichoke hearts, spinach, cheese, lemon zest, lemon juice, and crushed red pepper. Stir until combined and serve with chicken breasts*.

KALE, TOMATO, AND LEMON MAGIC ONE-POT SPAGHETTI

Steps:

• Fill and boil a kettle of water and get all your ingredients and equipment together. You need a large, shallow pan with a lid.
• Put the pasta into the pan. Quickly chop the tomatoes in half and throw them into the pan. Grate in the zest of both lemons and add the oil and salt. Add about 1 quart/1 liter of boiling water, put a lid on the pan, and bring back to a boil. Remove the lid and simmer on high heat for 6 minutes, using a pair of tongs to turn the pasta every 30 seconds or so as it cooks.
• Meanwhile, remove any tough stalks from the kale or spinach and coarsely tear the leaves. Once the pasta has had 6 minutes, add the kale and continue to cook for a further 2 minutes.
• Once almost all the water has evaporated, take the pan off the heat and tangle the pasta into four bowls. If you like, top with a little Parmesan.

LEMON SPAGHETTI WITH ROASTED ARTICHOKES

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.