Lemon Artichoke Pasta

This pasta recipe comes together super quickly and it is a crowd pleaser. My kids, both the picky and the adventurous love it the same.

This spring pasta dish is extremely customizable. You may like to use more or less of the veggies added based on your and your family’s taste

I chose to keep it vegetarian here, but I think it would pair nicely with any protein.

I was inspired by Trader Joe’s Organic Lemon Torchietti pasta, but as I understand it, it is seasonal and no longer available. No worries, use any pasta you like.

I say use a short pasta, but I’m sure something like spaghetti or a linguini would do in a pinch. It is still be a tasty dish.

Alternatives & Additions:

Pasta

1. Any gluten-free pasta-Penne, rotini, etc. I really like the Barilla gluten-free pastas.
2. Protein pasta, there are many varieties, including chickpea and lentil based ones.

Veggies

Don’t like peas, or don’t have them on hand? Take your pick of any veggie you may have. Here are some suggestions:

1. Broccoli
2. Asparagus
3. Fresh tomato
4. Spinach

Protein

Bumping up the protein (thus making it a more bariatric-friendly recipe) in this spring pasta dish is as easy as 1 2 3… take your pick of the following proteins:

1. Grilled chicken
2. Srhrimp
3. Salmon

Cheese

Instead of feta, you may use parmesan or asiago or omit altogether.

Ingredients:

How to Make it:

Step one: Prepare pasta according to package instructions

Step two: Drain pasta and reserve about 1/2 cup of the liquid

Step three: Return the drained pasta to the same pot and add in the chopped artichoke, frozen peas, sun dried tomatoes, garlic, crushed red pepper, butter, and lemon juice

Step four: Stir everything together until combined over medium low heat. Add reserved water a little at a time until you have a light “sauce” to your desired consistency.

Step five: Turn off heat and serve pasta topped with feta cheese

Print Recipe

Lemon Artichoke Pasta

Author: Ana Courses: Dinner, Lunch

Difficulty: Beginner Prep Time 5 mins Cook Time 12 mins Total Time 17 mins

Servings: 4

Best Season: Spring

Description

This lemon-forward pasta, made with Trader Joe’s Organic Lemon Torchietti pasta, comes together with sun dried tomatoes, and peas for the perfect spring pasta dish to serve as a side dish or vegetarian entree.

Ingredients

Servings

• 8 oz pasta noodles (I used Trader Joe’s Lemon Torchietti) (1/2 of a standard 16 oz box)
• ¹⁄₂ cup frozen green peas
• 3 sun-dried tomatoes- chopped (jarred in oil)
• ¹⁄₄ cup water packed artichoke hearts, drained & chopped
• 2 clove garlic, grated (I used 2 cubes of frozen crushed garlic cubes)
• 2 tbsp salted butter
• ¹⁄₂ tsp crushed red pepper flakes (adjust to your taste)
• ¹⁄₂ lemon, juiced
• ¹⁄₂ cup reserved pasta water
• 4 oz Feta cheese, crumbled

Instructions

1. Prepare pasta according to package instructions

2. Drain pasta and reserve about 1/2 cup of the liquid

3. Return the drained pasta to the same pot and add in the chopped artichoke, frozen peas, sun dried tomatoes, garlic, crushed red pepper, butter, and lemon juice

4. Stir everything together until combined over medium low heat. Add reserved water a little at a time until you have a light "sauce" to your desired consistency.

5. Turn off heat and serve pasta topped with feta cheese

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 337kcal

% Daily Value *

Total Fat 10.8g17%

Saturated Fat 5.9g30%

Total Carbohydrate 46.5g16%

Dietary Fiber 2.9g12%

Protein 13.5g27%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Adjust salt to taste, and remember to salt your pasta water. That's where the flavor starts!