Best 2 Pappardelle With Lemon Baby Artichokes And Asparagus Recipes
Indulge in a symphony of flavors with our exquisite Pappardelle with Lemon, Baby Artichokes, and Asparagus. This delightful dish, rooted in the culinary traditions of Italy, combines the vibrant freshness of seasonal vegetables with the richness of homemade pasta. Savor the delicate bitterness of baby artichokes, the tender crunch of asparagus, and the bright acidity of lemon, all harmoniously blended in a silky smooth lemon sauce. Served atop a bed of perfectly cooked pappardelle, this dish promises a delightful culinary journey that will tantalize your taste buds and leave you craving more.
In addition to the main recipe, this article offers a treasure trove of culinary inspiration with four additional delectable recipes:
- **Lemon Garlic Shrimp Scampi with Angel Hair Pasta**: Dive into a seafood lover's paradise with this classic shrimp scampi, featuring succulent shrimp sautéed in a luscious lemon-garlic sauce and tossed with delicate angel hair pasta.
- **Creamy Pesto Pasta with Sun-Dried Tomatoes and Asparagus**: Experience a burst of flavors with this creamy pesto pasta, where vibrant sun-dried tomatoes and tender asparagus mingle in a creamy pesto sauce, served over a bed of your favorite pasta.
- **Spring Vegetable Pasta with Lemon Butter Sauce**: Celebrate the bounty of spring with this vibrant pasta dish, adorned with a medley of fresh spring vegetables, tossed in a tangy lemon butter sauce, and served atop a bed of your choice of pasta.
- **Artichoke and Asparagus Frittata**: Start your day with a savory and satisfying frittata, packed with baby artichokes, asparagus, and a blend of cheeses, creating a delightful balance of flavors and textures.
With this collection of recipes, you'll have an arsenal of culinary creations to impress your family and friends, whether it's a casual weeknight dinner or a special occasion feast. So, gather your ingredients, don your apron, and embark on a delightful culinary adventure with these enticing recipes.
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
PAPPARDELLE WITH ASPARAGUS AND LEMON
Provided by Food Network
Categories main-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 8
Steps:
- Snap off the tough ends of the asparagus and cut each stalk into 3 to 4 pieces, slicing on the diagonal. Cook the asparagus in a pot of lightly salted, boiling water for 2 minutes, or until tender but still firm. Immediately place in a bowl of ice water, or under cold running water. After asparagus cool, drain, cover with plastic wrap and set aside. Cook pasta in a large pot of boiling salted water until al dente (barely tender), about 10 to 12 minutes. While the pasta is cooking, combine lemon juice and white wine in a small non-stick skillet and cook over medium-high heat until reduced to 2 to 3 tablespoons. Add salt and cream and reduce to about 2/3 cup. Remove from heat and stir in one tablespoon of the lemon zest. Cover to keep warm until the pasta is cooked. When pasta is cooked, drain and return it to the cooking pot. Add asparagus pieces, lemon cream sauce and minced parsley. Toss gently to combine. Transfer to a warm serving platter or plates. Garnish with remaining tablespoon of lemon zest and serve.
Tips:
- To save time, use pre-cut artichoke hearts. Just be sure to rinse them well before using.
- If you can't find baby artichokes, you can use regular artichokes. Just trim them down to about the same size as baby artichokes.
- Use a vegetable peeler to remove the tough outer layer of the asparagus.
- Don't overcook the asparagus. It should be tender but still have a slight crunch.
- If you don't have white wine, you can use chicken broth or vegetable broth.
- Serve the pappardelle with grated Parmesan cheese and a squeeze of lemon juice.
Conclusion:
This pappardelle with lemon, baby artichokes, and asparagus is a delicious and easy-to-make dish. It's perfect for a light lunch or dinner. The combination of flavors and textures is sure to please everyone at the table.
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