PAPPARDELLE WITH LEMON, BABY ARTICHOKES, AND ASPARAGUS
I found this in Cooking Light in an article about fresh spring vegetables. This one uses two of those, baby artichokes and asparagus. Baby artichokes are tiny artichokes (usually no bigger than a large egg) that are completely edible (except the stem). For proper-sized baby artichokes, only the outer-most layer of leaves needs to be pulled off. If your artichokes are bigger than egg-sized, it is a good idea to remove the leaves until you get to the heart to avoid any bitterness. Pappardelle is a very wide ribbon pasta. If you can't find it, use the widest ribbon pasta you can find (usually fettuccine). And if you are like me and usually forget to reserve pasta water, a little chicken broth or even the soaking water from the artichokes can be used. Vegan without cheese or with a substitute.
Provided by ksduffster
Categories Lemon
Time 35m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/2 cup cooking liquid. Set pasta aside; keep warm.
- Combine 2 cups water and juice in a medium bowl. Working with 1 artichoke at a time, cut off stem to within 1/4-inch from the base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom; trim about 1/2 inch from top of artichoke. Cut each artichoke in half lengthwise. Place artichoke halves in lemon water.
- Heat 1 tablespoon oil in a large skillet over medium heat. Drain artichokes well; pat dry. Add artichokes to pan. Cover and cook 8 minutes, stirring occasionally; uncover. Increase heat to medium-high; cook 2 minutes or until artichokes are golden, stirring frequently. Place artichokes in a large bowl.
- Place pan over medium heat; add remaining 1/4 cup water and asparagus to pan. Cover and cook 5 minutes or until crisp-tender. Add asparagus, parsley, and rind to artichokes; toss well. Add pasta, reserved cooking liquid, the remaining 2 tablespoons oil, thyme, salt, and pepper to artichoke mixture; toss well. Place 2 cups pasta mixture into each of 6 shallow bowls; top each serving with about 3 tablespoons cheese.
Nutrition Facts : Calories 541.5, Fat 12.9, SaturatedFat 4.2, Cholesterol 12, Sodium 853.7, Carbohydrate 87.9, Fiber 24.3, Sugar 2.3, Protein 28.2
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Rehan Brohi
[email protected]This dish is perfect for a light and healthy meal.
Donald Murdock
[email protected]I'm not a huge fan of lemon, but I really enjoyed the lemon flavor in this dish.
Raees Raja
[email protected]This recipe is a great way to use up leftover artichokes.
Umer Zahid
[email protected]I made a few substitutions (used spinach instead of asparagus and added some diced tomatoes) and it turned out great!
Ifeanyi Emmanuel
[email protected]This dish is so flavorful and easy to make. I highly recommend it.
Hasan Chowdhure
[email protected]I'll be making this again and again.
Lameshia Walker
[email protected]Definitely a keeper!
Evelyn
[email protected]Yum!
Malik Ss
[email protected]This is one of my favorite pasta dishes. It's so easy to make and always turns out great.
Hyellamumulanti Magaji
[email protected]I'm not a huge fan of artichokes, but I loved them in this dish. They were cooked perfectly and had a great flavor.
Katy Ripley
[email protected]This dish is perfect for a spring or summer meal. It's light and flavorful, and the colors are so vibrant.
Cicely Monroe
[email protected]I love the combination of lemon and artichokes in this dish. It's so refreshing and flavorful.
Samuel Olu-Tima
[email protected]This recipe was easy to follow and the results were amazing. The pasta was cooked perfectly and the sauce was flavorful and light.
Trust Kayma
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the flavors and the presentation was beautiful.
Nakabaale derick
[email protected]This dish was absolutely delicious! The lemon, baby artichokes, and asparagus paired perfectly with the pappardelle. I will definitely be making this again.