This healthy pasta is the perfect addition to your spring meals. Artichoke Pasta is an easy and delicious pasta to make. With the feta cheese, Parmesan cheese, and so many vegetables adding to the flavor of this easy asparagus pasta, you’ll be going back for more, and looking forward to leftovers – if there are any.
Asparagus Pasta Recipe
You’ll love the refreshing lemon taste of this pasta, with just a hint of spiciness. It goes great with this delicious garlic bread and a side cobb salad.
I love pasta recipes. This one is one of my favorites along with my recipe for shrimp pasta with tomatoes and feta, and pasta with white sauce and chicken
Ingredients
- bow-tie pasta
- asparagus trimmed
- artichoke hearts drained
- garlic powder
- red cayenne pepper
- salt
- crumbled feta cheese flavored with peppercorn
- freshly squeezed lemon or 2 Tbsp. of lemon juice
- lemon zest
- olive oil
- Fresh minced parsley
- Grated Parmesan Cheese
How to Make Artichoke Pasta
- Cook the bow-tie pasta according to the package directions
- Drain the pasta, reserving 1/2 cup of pasta water
- Return the pasta to the pot
- In a large skillet over medium/high heat, add 2 Tbsp. of olive oil
- Saute the artichoke hearts, and asparagus until browned
- Add garlic powder and continue to cook for about 1 minute longer
- Add the sauteed vegetables. cayenne pepper, salt, feta cheese, lemon juice, lemon zest, and pasta water to the pasta and mix together
- Heat the pasta until warmed
- Serve with parsley and Parmesan cheese
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Artichoke, Asparagus, and Lemon Pasta
Ingredients
- 4 cups bow tie pasta
- ½ lb. asparagus trimmed
- 1 14 oz. tichoke hearts , drained
- 2 tsp. garlic powder
- ⅛ tsp. red cayenne pepper
- ¼ tsp. salt
- 4 oz. crumbled feta cheese flavored with peppercorn
- 1 freshly squeezed lemon or 2 Tbsp. of lemon juice
- 1 Tbsp. lemon zest
- 1 tsp. olive oil
- 2 tbsp. Fresh minced parsley
- ½ cup Grated Parmesan Cheese
Instructions
- Cook the bow tie pasta according to package directions
- Drain the pasta, reserving 1/2 cup of pasta water
- Return the pasta to the pot
- In a large skillet over med/high heat, add 2 Tbsp. of olive oil
- Saute the artichoke hearts, and asparagus until browned
- Add garlic powder and continue to cook for about 1 minute longer
- Add the sauteed vegetables. cayenne pepper, salt, feta cheese, lemon juice, lemon zest, and pasta water to the pasta and mix together
- Heat the pasta until warmed
- Serve with parsley and Parmesan cheese
Notes
- If pasta is still sticking – add a little bit of olive oil to loosen it up
Nutrition
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