• Tracy Davies

Artichoke, Asparagus & Lemon Pasta

Updated: Aug 28, 2020



This light and fresh pasta is a great addition to your meat-free Monday rotation. With delicious Mediterranean flavours, and ingredients including artichoke, asparagus and spinach - it is high in fibre, protein, prebiotics, and antioxidants. Enjoy for dinner and store any leftovers in the refrigerator for lunch the next day!


Ingredients

  • 1 x 400g tin artichoke hearts, drained, roughly chopped

  • 2 teaspoons sea salt

  • 2 bunches fresh asparagus, cut into 2 inch pieces

  • 400g gluten free wholemeal fettuccine

  • 3 Tablespoons olive oil

  • 1 cup fresh spinach

  • 2 garlic cloves, minced

  • 1 cup crumbled feta cheese

  • 1 Tablespoon lemon zest

  • 3 Tablespoons lemon juice

  • 2 Tablespoons fresh parsley, finely chopped

  • 1/3 cup grated parmesan cheese


Directions

  1. Drain liquid from artichoke hearts, placing in paper towel and wringing to get out excess liquid, roughly chop and set aside.

  2. Fill a large pot full with water, adding 2 teaspoons of salt and bring to the boil. Add in asparagus, cooking uncovered for 1 minute. Remove and place into ice water, drain and set aside.

  3. Using the same pot of water, bring back to the boil and cook fettuccine following package directions. Drain and reserve 1/2 cup pasta water.

  4. While the pasta is cooking, in a large frypan, heat 1 Tbs oil over medium-high heat. Add artichoke hearts and cook for 4 minutes or until lightly browned. Add in spinach and garlic and cook for a further minute.

  5. Add pasta, asparagus, feta, lemon zest, lemon juice, parsley, and remaining 2 Tbs oil. Mix to combine, adding extra pasta water to coat if needed.

  6. Serve immediately with parmesan cheese.



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