Artichoke, Asparagus, and Lemon Pasta
A refreshing lemon flavored pasta
Yield: 4
Calories: 416cal
Cost: $10
Materials
- 4 cups bow tie pasta
- ½ lb. asparagus trimmed
- 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 ½ cup of the pasta water, and return the pasta to the pot.
- In a large skillet over medium-high heat, add 2 tablespoons olive oil.
- Sauté the asparagus and artichoke hearts until lightly browned.
- Add the garlic powder and cook for about 1 minute longer.
- Add the sautéed vegetables, cayenne pepper, salt, feta cheese, lemon juice, lemon zest, and reserved pasta water to the pasta.
- Toss everything together and heat until warmed through.
- Serve topped with fresh parsley and grated Parmesan cheese.
Notes
- If pasta is still sticking - add a little bit of olive oil to loosen it up
Nutrition
Calories: 416cal | Carbohydrates: 59g | Protein: 19g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 1039mg | Potassium: 406mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1351IU | Vitamin C: 32mg | Calcium: 301mg | Iron: 3mg