Artichoke and Lemon Pasta with Toasted Pine Nuts and Basil
Experience the vibrant flavors of the Mediterranean with this Artichoke and Lemon Pasta. Toasted pine nuts and fresh basil complement the tangy artichoke hearts, creating a dish that's as nutritious as it is delicious.
Equipment
- Skillet
- Large pot for pasta
- Colander
- Grater
- Measuring cups and spoons
Ingredients
- 12 oz whole wheat linguine or spaghetti
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, minced
- 1 lemon, zest and juice
- 1 can artichoke hearts, drained and quartered 14 oz or 400 g
- 1/2 cup pine nuts
- 1 cup low-sodium vegetable broth
- 1/2 cup fresh basil leaves, chopped
- Salt and pepper, to taste
- Grated Parmesan cheese (optional)
Instructions
- Begin by toasting the pine nuts. In a dry skillet over medium heat, toast the pine nuts until golden, stirring occasionally to prevent burning. This should take about 3-5 minutes. Once toasted, transfer to a plate and set aside.
- Cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
- While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- Add the artichoke hearts to the skillet and sauté for 3-4 minutes until they begin to brown at the edges.
- Stir in the lemon zest and juice, and then pour in the vegetable broth. Bring the mixture to a simmer and let it cook for around 5 minutes, allowing the flavors to meld.
- Add the cooked pasta to the skillet with the artichoke mixture. Toss to combine, adding the reserved pasta water a little at a time if needed to loosen the sauce.
- Remove from heat and stir in the toasted pine nuts and fresh basil. Season with salt and pepper to taste.
- Serve immediately, garnished with grated Parmesan cheese if desired.
Notes
For a gluten-free option, substitute regular pasta with your favorite gluten-free pasta.
Feel free to add grilled chicken or shrimp for added protein.
Adjust the amount of lemon juice and zest according to your taste preference.
If artichokes are in season, you can use fresh artichoke hearts instead of canned. Just make sure to cook them until tender before adding to the pasta.