Artichoke and lemon pasta for dinner tonight

Prep 15 min
Total 20 min
Makes 4 Servings

A simple summer pasta, ready in just 20 minutes. Pair it with a crisp and fruity white wine.



1/2 450-g pkg
angel hair pasta
398-mL can
artichoke hearts, drained and rinsed
2 tbsp
3/4 cup
chopped fresh parsley
2 tbsp
1/2 cup
finely grated parmesan


  • COOK pasta in a large pot of boiling water, until al dente, 3 to 4 min. Drain.
  • SLICE each artichoke into 6 or 8 wedges. Melt butter in a large frying pan over medium-high. Add artichokes and parsley. Cook until heated, 2 min. Stir in pasta, lemon zest and parmesan.


Calories 378
Protein 16 g
Carbohydrates 55 g
Fat 11 g
Fibre 7 g
Sodium 483 mg

Wine Pairings

Lemony herbed pasta. Pair it with: A fruity Italian white.

Artichokes are a notoriously difficult vegetable to complement, but this little gem from central Italy is a perfect match. Its aromas of pear, apricot and honey are followed by a crisp hint of peach and toasted almonds. Our pick: Il Poggiarello Perticato Beatrice Quadri Malvasia, Italy, $16.

Issue: June 2013

Written by:

Photo credit: Photo, Roberto Caruso.

( 33 ratings )

Comments are closed.