This new pasta recipe I created is quickly becoming one of my favorites. The fresh flavors of lemon and herbs are perfect for summer. I’ve been cutting the parsley and basil straight from my herb containers that John and I planted. This dish is really quick and simple to throw together after a busy day of fun in the sun. I think you’ll love it too.
Here’s what you need:
- 1 lb. whole wheat pasta (penne or bowtie work well)
- 4 Tbsp. butter
- 2 cloves garlic, minced
- 2 cans quartered artichoke hearts, drained
- zest of one lemon
- 2 Tbsp. chopped parsley or basil
- extra virgin olive oil
- 1/4 cup grated parmigiano reggiano cheese
- sea salt and pepper
Cook pasta according to package directions. Meanwhile, in a large skillet melt the butter over medium heat. Add the garlic and cook for a couple of minutes until fragrant. Do not allow it to burn. Add the artichoke hearts and cook over medium high heat for several minutes. When the pasta is ready, drain it and add it to the artichokes. Add the lemon zest and the herbs and drizzle with EVOO. Stir well. Stir in cheese and season with salt and pepper. I served it with a lovely caprese salad. It was a hit!
