Skip the jarred pasta sauce for this combination of lemon, garlic and chili pepper flakes. Mix in white beans and artichokes hearts for the ultimate pasta experience.
Servings: 4 Print Recipe
Ingredients
- 6 ounces dry whole grain pasta (such as Racconto™ linguini)
- 2 Tablespoons olive oil
- 4 cloves garlic, minced (about 2 teaspoons)
- 2 lemons, zest and juice
- 1/4 teaspoon hot pepper flakes
- 2 bags (12 ounces each) frozen artichoke hearts
- 1 can (15.5 ounces) white beans, rinsed & drained
- 4 Tablespoons chopped fresh flat-leaf parsley
- Sea salt and pepper, to taste
- Optional: fresh grated parmesan cheese
Directions
- Prepare pasta according to directions. Reserve 4 Tablespoons pasta water.
- Sauté oil, garlic, lemon zest and hot pepper flakes for 1 minute.
- Add artichokes and sauté for 6 minutes until thawed/tender, stirring occasionally.
- Add white beans and sauté for 3 additional minutes, until mixture is hot. If dry, add reserved pasta water.
- Toss pasta with artichoke mixture. Top with lemon juice, parsley, salt, pepper and optional cheese.
Nutritional Facts for Lemon Garlic Pasta with Artichokes
2.5 cups
4
Daily Value %*
19%
13%
5%
0%
12%
21%
80%
30%
%
15%
20%
%
* Daily Value % based on a 2000 calorie diet.
Patricia says
I love your recipes Dawn, I will be trying this one tonight. I am new to your website. How do you feel about Shirataki Noodles or Rice as a substitute product. They have zero calories, soy free and gluten free. It is all plant based. Your thoughts on this
Dawn says
Hey there! This is an older recipe, fun to see how my personal preferences change over time! I now use brown rice pasta or quinoa pasta (sometimes even sprouted whole grain pasta). I don’t use shirataki just because I don’t like them & to me I’d rather eat a little real-tasting pasta. But they are great to use if you enjoy them!! The most important thing with meals isn’t even the type of pasta, but rather that the meal is 50% produce!