Ingredients for Artichoke Pasta
- 1 (14 ounce) can marinated artichoke hearts, drained, oil reserved
- 4 cloves garlic, minced
- 1/2 cup fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 1 (14 ounce) package linguine
- 1/4 cup fresh lemon juice
- 1/2 cup grated Parmesan cheese
- 1/2 cup pasta cooking water (reserved)
- 1 tablespoon olive oil
- salt to taste
- fresh ground black pepper to taste
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How to Make Artichoke Pasta
- Cook pasta according to package directions until al dente. Reserve about 1/2 cup of pasta cooking water before draining.
- While pasta cooks, heat the reserved artichoke oil and 1 tablespoon of olive oil in a large skillet over medium heat.
- Add the minced garlic, parsley, and thyme to the skillet. Cook for 1-2 minutes, or until fragrant, stirring frequently.
- Add the drained artichoke hearts to the skillet and mash them slightly with a fork, leaving some texture.
- Stir in the lemon juice and season with salt and pepper to taste.
- Add the cooked pasta to the skillet and toss to coat. Add a little pasta water if needed to create a creamy sauce.
- Serve immediately in bowls, topped with grated Parmesan cheese and extra black pepper, if desired.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
9g
Fat
1g
Carbs
29g
