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
Drain liquid from artichoke hearts, placing in paper towel and wringing to get out excess liquid, roughly chop and set aside.
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.
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.
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.
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.
Serve immediately with parmesan cheese.
