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Aug 21

Lemon Artichoke Pasta

Lemon artichoke pasta - a 20 minute meal

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!) 

Lemon artichoke pasta - a 20 minute meal

Lemon artichoke pasta - a 20 minute meal Lemon artichoke pasta - a 20 minute meal 

Read on for the recipe!

Lemon Artichoke Pasta
Serves 4
An easy weeknight meal that isn't short on flavor
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Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
394 calories
63 g
26 g
10 g
16 g
6 g
319 g
164 g
10 g
0 g
3 g
Nutrition Facts
Serving Size
319g
Servings
4
Amount Per Serving
Calories 394
Calories from Fat 86
% Daily Value *
Total Fat 10g
15%
Saturated Fat 6g
28%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 26mg
9%
Sodium 164mg
7%
Total Carbohydrates 63g
21%
Dietary Fiber 9g
36%
Sugars 10g
Protein 16g
Vitamin A
16%
Vitamin C
21%
Calcium
21%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 8 oz. bowtie pasta, cooked according to package
  2. 1 14-oz. can artichoke hearts, drained and chopped roughly
  3. 12 asparagus spears, cut into 2" pieces
  4. 2 Tbsp. lemon juice
  5. Zest of half a lemon
  6. 3-4 garlic cloves, minced
  7. 2 Tbsp. butter
  8. 2 Tbsp. flour
  9. 2 cups milk
  10. Salt & pepper, to taste
  11. Grated parmesan
Instructions
  1. 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.
  2. 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.
  3. Add cooked pasta, artichoke and asparagus mixture and stir to coat. Season with salt and pepper, serve with grated parmesan and additional lemon wedges.
Adapted from Creme de la Crumb
beta
calories
394
fat
10g
protein
16g
carbs
63g
more
Adapted from Creme de la Crumb
Lark & Linen Interior Design and Lifestyle Blog https://jacquelynclark.com/

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