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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Nahomi Rojas
[email protected]This pasta dish was okay. The flavors were good, but the artichokes were a bit tough. I think I would have preferred them to be cooked a little longer.
Dr. PITOCOMEDY
[email protected]Loved this recipe! The artichokes and asparagus were so flavorful and the lemon sauce was the perfect complement. I'll definitely be making this again.
Sagheer Abbas
[email protected]This was an easy and delicious recipe. The artichokes and asparagus were cooked perfectly and the lemon sauce was light and flavorful. I will definitely be making this again.
Adnan Gondal
[email protected]This pasta dish was a bit bland for my taste. I think I would have preferred more seasoning, such as garlic or red pepper flakes.
Afiya Robin
[email protected]I've made this recipe several times now, and it always turns out amazing. The artichokes and asparagus add a nice crunch and flavor to the dish, and the lemon sauce is light and refreshing. It's a great weeknight meal that can be on the table in unde
Rajib Hassan
[email protected]Easy and delicious! This pasta dish is a keeper. The artichokes and asparagus were cooked to perfection and the lemon sauce was light and flavorful.
Raja Waseem
[email protected]This pasta dish was a huge disappointment. The artichokes were tough and the asparagus was bland. The lemon sauce was too sour and the pasta was overcooked. I would not recommend this recipe.
Caydon Jordan
[email protected]I thought this pasta dish was delicious. The artichokes and asparagus were cooked perfectly and the lemon sauce was light and flavorful. I would definitely make this again.
Klodjan Myrto
[email protected]This pasta dish was okay. The flavors were good, but the artichokes were a bit tough. I think I would have preferred them to be cooked a little longer.
Mireille Feison
[email protected]This is one of my favorite pasta dishes. The combination of artichokes, asparagus, and lemon is amazing. I always get compliments when I make this dish.
patience mophuthing
[email protected]Loved this recipe! The artichokes and asparagus were so flavorful and the lemon sauce was the perfect complement. I'll definitely be making this again.
Susan Deyo
[email protected]This pasta dish was a complete disaster. The artichokes were tough and the asparagus was bland. The lemon sauce was too sour and the pasta was overcooked. I would not recommend this recipe.
Swakhile Sandile
[email protected]This was an easy and delicious recipe. The artichokes and asparagus were cooked perfectly and the lemon sauce was light and flavorful. I will definitely be making this again.
somrat likon
[email protected]The flavors in this dish were amazing! I loved the combination of lemon, artichokes, and asparagus. The pasta was perfectly cooked and the sauce was light and flavorful.
JAMES Grove
[email protected]This pasta dish was a bit too sour for my taste. I think I would have preferred a different type of sauce, such as a tomato or cream sauce.
TG Mandip YT Mandip
[email protected]I've made this recipe several times now, and it always turns out amazing. The artichokes and asparagus add a nice crunch and flavor to the dish, and the lemon sauce is light and refreshing. It's a great weeknight meal that can be on the table in unde
Sk Sabbir
[email protected]This pasta dish was a delight! The combination of lemon, baby artichokes, and asparagus was divine. The sauce was light and flavorful, and the pasta was cooked to perfection. I especially loved the bright pop of lemon that came through in every bite.