Lemon and Artichoke Pasta #WeekdaySupper
Recipe type: Pasta
Prep time: 
Cook time: 
Total time: 
Serves: serves 4
A bright and easy pasta dish filled with artichokes, asparagus, and tomatoes.
  • ½ lb. asparagus, cut into 2 inch pieces
  • 4 c. bow tie pasta
  • 1 T. olive oil, divided
  • 1 can (14 oz.) water-packed quartered artichoke hearts, drained
  • 2 garlic cloves, minced
  • ½ c. cherry tomatoes, halved
  • ¾ c. feta cheese
  • 1 T. fresh parsley, minced
  • 1 T. fresh oregano, minced
  • 3 T. lemon juice
  • ¼ c. parmesan cheese
  1. Fill a large saucepan with water and bring to a boil. Add the asparagus and cook for 2 minutes. Remove the asparagus and drop into ice water. Drain and pat dry.
  2. Cook the bow tie pasta according to the package directions. Drain, reserving 1 cup of the pasta water. Return pasta to hot pan.
  3. In a large skillet, heat half the olive oil over medium high heat. Add the artichokes and cook for 3-4 minutes or until they begin to brown.
  4. Add in the garlic and cook for 1 minute.
  5. Add the asparagus, feta cheese, tomatoes, parsley, oregano, lemon juice, and the remaining oil. Toss to combine. Add enough pasta water to coat the pasta.
  6. Heat this mixture until hot. Remove from heat and stir in the lemon juice.
  7. Serve with Parmesan cheese.
Adapted from Taste of Home
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/lemon-and-artichoke-pasta-weekdaysupper/