This week, I had my first artichoke asparagus and lemon pasta. It was a new to me flavor combination, and I really enjoyed it! It was kind of a light dish, which I liked, and it was pretty easy to make. I used a lemon asparagus cooking oil I found at Costco, but you could use olive oil as well. I decided to serve mine over spinach linguine, which I got from Aldi (shelf stable). It was really easy to cook, and the dish came out delicious! I also love the way that it looks on the plate!

Seasonal cooking is just one of my favorite things to do. Fall and winter vegetables are always in season and are really delicious when cooked al dente with a little sprinkling of olive oil and a simple sauce.

In this recipe, lemon is used in a way that you may not have expected. Not only does it offer a refreshing pop of flavor, but it cuts through the rich, earthy flavors of the asparagus and the artichoke. (Artichoke tips: look for those with the stems fully attached; they’ll hold together better than ones with only a third of their stems attached.)

I’m not a big fan of pasta. I’m more of a mashed potato person. On the other hand, we all have desires from time to time. I had a desire for spaghetti since it was one of those rare times. However, the traditional tomato sauce pasta was not exactly what I had in mind. This recipe for lightened artichoke asparagus lemon pasta is packed with strong flavors. The artichoke is delicious and goes well with asparagus, and who doesn’t like asparagus? One of my favorite veggies is asparagus. They have a pleasant earthiness about them that I can’t get enough of. However, since they are rather expensive, I don’t eat them as often as I would want. The lemon adds a wonderful kick of acidity to the meal and goes well with the goat cheese. This dish is reminiscent of Mediterranean tastes.

Lemons, artichokes, and asparagus

When it comes to the Mediterranean diet, artichokes, asparagus, and lemons are all very popular. The Mediterranean diet emphasizes fresh fruits and vegetables, nuts, and grains, and is considered one of the healthiest diets of the twenty-first century. So, if you’re following this diet, this dish should be ideal.

Recipes to Print

Artichoke, Asparagus & Lemon Pasta Recipe

Artichoke Lemon Pasta

Instructions

  1. Bring a large dutch oven of water to a boil, along with 2 tablespoons of salt.

  2. Cook, uncovered, for 2 minutes, or until asparagus is slightly tender but still crisp. To stop the cooking process, place the asparagus in a basin of ice cold water. Drain well and put aside.

  3. Cook pasta according to package instructions for al dente in the same water. 1 cup of the pasta water should be set aside. Return the pasta to the saucepan after draining the leftover water.

  4. In a large pan over medium-high heat, heat 1 tablespoon of oil while the pasta is cooking. Cook, stirring constantly, until the artichoke is gently browned, approximately 3 to 4 minutes. Cook for another minute, or until garlic is aromatic.

  5. 2 tablespoons evoo, artichoke, asparagus, goat cheese, parsley, lemon zest, lemon juice, 1/2 teaspoon salt Toss to mix and coat as required with the saved pasta water. Serve immediately after heating through and sprinkling with parmesan cheese.

Pasta with Artichoke Asparagus and Lemon

You can practically smell the Mediterranean sea if you shut your eyes while eating this pasta dish, and you may even feel a beam of sun on your face. With a glass of red wine to accompany your dinner, you’ll think you’re in paradise.

If you love pasta and artichokes, you will fall in love with this recipe. It is a classic that’s easy to make, but can be time consuming. It’s easy to make and everyone will love it.. Read more about fresh artichoke pasta recipes and let us know what you think.