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Lemon Artichoke & Asparagus Pasta
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Lemon Artichoke & Asparagus Pasta

An easy 20 minute pasta with artichokes, asparagus, and a creamy lemon sauce!
Course Main Course
Cuisine Italian
Prep Time 5 minutes
Cook Time 15 minutes
Servings 4
Author Tiffany

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.