Description
A bright and tangy one-pot pasta dish featuring lemon, artichokes, and herbs, perfect for a quick and easy vegetarian meal.
Ingredients
- 12 oz spaghetti or linguine
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1 lemon, zested and juiced
- 1/2 teaspoon red pepper flakes (optional)
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup grated Parmesan cheese (optional for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the artichoke hearts, lemon zest, lemon juice, red pepper flakes, salt, and pepper. Stir well.
- Add the uncooked pasta and pour in the vegetable broth. Bring to a boil.
- Reduce heat and simmer, stirring occasionally, until pasta is cooked and liquid is mostly absorbed, about 10-12 minutes.
- Remove from heat and stir in chopped parsley.
- Serve warm, garnished with grated Parmesan cheese if desired.
Notes
- You can substitute whole wheat or gluten-free pasta if needed.
- For a vegan version, skip the Parmesan or use a vegan cheese alternative.
- Add spinach or kale for extra greens.