Lemon Parmesan Artichoke Pasta

• Pasta

  4.2 oz
• Canned Artichoke Hearts

  1 can (14 oz)
• Lemon

  1 whole
• Parmesan Cheese

  0.3 cup
• Olive Oil

  1 tablespoon
• Garlic

  2 cloves
• Salt

  0.5 teaspoon
• Black Pepper

  0.3 teaspoon

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Alle trin

1. 1

   Cook pasta according to package directions until al dente. Reserve about 0.5 cup of pasta water before draining.

2. 2

   While pasta cooks, drain the canned artichoke hearts and roughly chop them.

3. 3

   Zest the lemon and then juice it.

4. 4

   Mince the garlic cloves.

5. 5

   In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.

6. 6

   Add the chopped artichoke hearts to the skillet and cook for 3-5 minutes, stirring occasionally, until lightly browned.

7. 7

   Add the cooked and drained pasta to the skillet with the artichokes. Stir in the lemon juice and half of the lemon zest.

8. 8

   Gradually add the reserved pasta water, a splash at a time, stirring until a light sauce forms and coats the pasta. You might not need all of it.

9. 9

   Remove from heat and stir in the Parmesan cheese. Season with salt and black pepper to taste.

10. 10

    Serve immediately, garnished with the remaining lemon zest.