Lemon Artichoke & Asparagus Pasta
An easy 20 minute pasta with artichokes, asparagus, and a creamy lemon sauce!
Servings:4 servings
Ingredients
- 8 ounces bowtie pasta, cooked according to package instructions
- 1 14-ounce can artichoke hearts, drained and rinsed
- 12 asparagus spears, chopped
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 teaspoons garlic, minced
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk, (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!
Nutrition
Calories: 316 kcal, Carbohydrates: 54 g, Protein: 13 g, Fat: 5 g, Saturated Fat: 3 g, Cholesterol: 13 mg, Sodium: 66 mg, Potassium: 409 mg, Fiber: 3 g, Sugar: 9 g, Vitamin A: 574 IU, Vitamin C: 5 mg, Calcium: 174 mg, Iron: 2 mg
