Lemon Artichoke Pasta

🛒 Ingredients

• Dry spaghetti 80 g · 280 kcal
• Canned artichoke hearts, drained 100 g · 50 kcal
• Lemon, whole, juice and zest 50 g · 15 kcal
• Garlic cloves 10 g · 15 kcal
• Extra virgin olive oil 25 g · 225 kcal
• Parmesan cheese, grated 20 g · 80 kcal
• Fresh parsley, chopped 5 g · 2 kcal

👨‍🍳 Instructions

1. Bring a large pot of salted water to a rolling boil. Add spaghetti and cook according to package directions until al dente.
2. Before draining, reserve about 1/2 cup of the starchy pasta water. Drain the pasta and set aside.
3. While the pasta cooks, mince the garlic, roughly chop the artichoke hearts, finely grate the lemon zest, and juice the lemon. Chop the fresh parsley.
4. In a large skillet or pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.
5. Add the drained artichoke hearts and lemon zest to the skillet, stirring to combine. Cook for another 2-3 minutes to warm through.
6. Add the drained pasta, lemon juice, half of the grated Parmesan cheese, and a splash of the reserved pasta water to the skillet. Toss everything together until well coated and the sauce emulsifies slightly.
7. Season with salt and freshly ground black pepper to taste. Stir in the fresh chopped parsley.
8. Serve immediately, garnished with the remaining grated Parmesan cheese.