This is such a spring-y, summer-y pasta and I am in love with it. Artichokes are one of my favorite foods in the history of ever and I will take them any way I can get them. My mom used to boil whole artichokes and serve them with melted butter – something I like to call death by heavenly heart attack. A whole bowl of butter just for dipping = mayyyyybe not so heart-healthy. But you’re essentially dipping flower petals in the butter. It can’t be that bad for you. (right?)
One of my favorite way to have artichokes is in pasta. In particular, a creamy lemon pasta with asparagus. Mmmmmm. This recipe is incredibly simple, just the way I like it. A few ingredients and only 20 minutes will deliver one of the best pastas you’ve ever tasted!
What people are saying about this Lemon Artichoke & Asparagus Pasta
“Made this tonight and it was fantastic – do not use short cuts from similar pins – this is the real deal. I added extra lemon and garlic, non-fat milk, and whole wheat flour. Next time I’ll use whole wheat pasta. Thanks for the great recipe!” – Kelley “Made this exactly according to recipe, scaled down to one serving. It was great, however I found that it needed a lot more lemon juice the recipe called for, also some pepper. Other than that, great, I used cornstarch to thicken instead of flour and it worked fine. Will be repeating, I can imagine some meaty portobello’s would also work here alongside the asparagus. Great quick recipe.” – Julie
