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
- Any gluten-free pasta-Penne, rotini, etc. I really like the Barilla gluten-free pastas.
- 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:
- Broccoli
- Asparagus
- Fresh tomato
- 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:
- Grilled chicken
- Srhrimp
- 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
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.
- 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
- Prepare pasta according to package instructions
- Drain pasta and reserve about 1/2 cup of the liquid
- 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
- 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.
- Turn off heat and serve pasta topped with feta cheese
Servings 4
- 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%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Adjust salt to taste, and remember to salt your pasta water. That's where the flavor starts!