If it’s any evidence from my plethora of popsicle and cocktail recipes as of late, I’ve been spending very little time in the kitchen. The way I see it, summer is only here for such a short time, and I always want to make it my mission to absorb it to the full effect. That said, I’m a foodie at heart, and can only go so long without a homemade meal. I’ve experimented with a few easy breezy dishes the last little while, but this lemon artichoke pasta (with asparagus!) is an absolute slam dunk. Taking just 20 minutes from start to finish, it’s an easy meal that’s flavourful, delicious, and leaves you with tons of time to hang out with your loved ones (hopefully popsicle or cocktail in hand!)
Read on for the recipe!
- 8 oz. bowtie pasta, cooked according to package
- 1 14-oz. can artichoke hearts, drained and chopped roughly
- 12 asparagus spears, cut into 2" pieces
- 2 Tbsp. lemon juice
- Zest of half a lemon
- 3-4 garlic cloves, minced
- 2 Tbsp. butter
- 2 Tbsp. flour
- 2 cups milk
- Salt & pepper, to taste
- Grated parmesan
- Over medium-high heat, cook artichoke hearts, lemon juice and zest for 5 minutes. Add asparagus and cook until tender (2-4 minutes). Remove and set aside.
- Add garlic and butter to pan and cook 2-3 minutes, until fragrant. Add in flour and stir - it should be quite dry and clumpy. Slowly add milk and whisk until smooth.
- Add cooked pasta, artichoke and asparagus mixture and stir to coat. Season with salt and pepper, serve with grated parmesan and additional lemon wedges.
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