Artichoke, Asparagus, and Lemon Pasta
A refreshing lemon flavored pasta
Prep Time15 minutes mins
Active Time20 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: Italian
Yield: 4
Calories: 394cal
Author: Melissa
- 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
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
- If pasta is still sticking - add a little bit of olive oil to loosen it up
nutrition facts are only an estimate
Calories: 394cal | Carbohydrates: 55g | Protein: 18g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 673mg | Potassium: 406mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1351IU | Vitamin C: 32mg | Calcium: 301mg | Iron: 3mg