Description
Bright, zesty lemon pasta tossed with tender artichokes and herbs—fresh, simple, and vegan-friendly.
Ingredients
Scale
- 8 oz Pasta (linguine or spaghetti)
- 1 can Artichoke hearts (frozen or canned, drained)
- 1 Fresh lemon (zest & juice)
- 2 tbsp Olive oil
- 2 cloves Garlic
- 1/2 tsp Red pepper flakes (optional)
- 2 tbsp Capers (optional)
- 1/4 cup Fresh parsley, chopped
- Salt & black pepper to taste
- 2 tbsp Vegan butter or nutritional yeast (optional for richness)
- Reserved pasta water
Instructions
- Cook pasta in well-salted water until al dente; reserve ½ cup pasta water.
- Heat olive oil in a wide pan and sauté garlic until fragrant.
- Add artichoke hearts and cook until tender and lightly golden.
- Stir in lemon zest, lemon juice, salt, pepper, and red pepper flakes.
- Add cooked pasta and a splash of pasta water to loosen the sauce.
- Toss until glossy and evenly coated; adjust seasoning.
- Finish with parsley (and capers or nutritional yeast if using) and serve immediately.
Notes
- For a richer flavor, consider adding vegan butter or nutritional yeast.
- Adjust the amount of red pepper flakes based on your spice preference.
- Fresh herbs can enhance the flavor; feel free to experiment with basil or oregano.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg