Monday, August 22, 2016

Artichoke and Lemon Pasta

So I tried this with just artichokes, but that was too much artichoke for Ray (not me), so I mixed in green beans.  I also had to play with the cheese to get rid of the goat cheese we don't like, but in the end this is a nice light supper.  You can add chicken if you want meat. 
Modified from Taste of Home

1/2 lb green beans (fresh would be best, you can also use frozen...they used asparagus, which I hate)
4 cups uncooked pasta
3 tbsp oil
1 can (14 oz) artichoke hearts (they say water packed quartered...I can only ever find it in brine so I rinse mine)
2 garlic cloves
2/3  cup asiago cheese (they used goat cheese)
2 tsp parsley
1 lemon, zested and juiced
2/3 cup grated Parmesan cheese
salt and pepper to taste
Cook green beans.  Cook pasta.  Drain and reserve 1 cup of pasta water. 
In a large skillet, heat 1 tbsp oil.  Add artichoke hearts and brown.  Add garlic and cook for another minute.  Add to pasta.  Add green beans, cheese, parsley, lemon, salt and pepper to taste and remained oil.  Toss to combine, adding enough reserved pasta water to coat.  Heat through.  Serve with more Parmesan cheese.

Serves 6.

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