An easy 20 minute pasta with artichokes, asparagus, and a creamy lemon sauce!
Prep Time: 5 minutesminutes
Cook Time: 15 minutesminutes
0 minutesminutes
Total Time: 20 minutesminutes
Servings:4servings
Ingredients
8ouncesbowtie pasta, cooked according to package instructions
114-ounce canartichoke hearts, drained and rinsed
12 asparagus spears, chopped
1tablespoonlemon juice
1teaspoonlemon zest
2teaspoonsgarlic, minced
2tablespoonsbutter
2tablespoonsflour
2cupsmilk, (I used fat free half and half, but use whatever you prefer)
salt and pepper, to taste
shaved parmesan
Instructions
Spray a large pan or non stick skillet with cooking spray. Add artichoke hearts, lemon juice, and lemon zest and cook over medium-high heat for about 5 minutes. Add asparagus and cook another 2-4 minutes until tender, stirring throughout. Remove artichokes and asparagus with a slotted spoon and set aside.
Add butter and garlic to pan and stir for 1 minute until garlic is fragrant. Add flour and stir until mixture forms a ball or clump. Slowly whisk in milk until mixture is smooth.
Add pasta and stir to coat. Stir in artichokes and asparagus. Season with salt and pepper to taste and garnish with parmesan cheese.
Notes
Add your favorite protein - I suggest chicken or shrimp - for a hearty main dish!