Vegan Lemon Artichoke Pasta
A bright and flavorful vegan pasta dish combining lemon and artichokes for a refreshing meal.
Ingredients
Pasta and base ingredients
- 12 ounces pasta (gluten-free linguine, fettuccine, or penne)
- 2 Tablespoons extra virgin olive oil (divided)
- 3 cloves garlic (minced)
- 12 ounces frozen artichoke hearts
- 1 Tablespoon capers
- to taste Salt and pepper
- 2 Tablespoons lemon juice (approximately the juice of 1 lemon)
- 1 cup fresh parsley (chopped)
Instructions
Preparation
- Prepare the pasta according to the package directions. Drain and return it to the pot.
- Heat 1 tablespoon of olive oil in a skillet over medium heat.
- Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant.
- Stir in the frozen artichoke hearts, cooking until they are heated through and slightly browned.
- Add the capers, salt, and pepper to taste.
- Transfer the artichoke mixture to the pot with the pasta.
- Drizzle with lemon juice and the remaining olive oil, and toss in the chopped parsley. Mix well and serve immediately.
Notes
Feel free to substitute artichokes with other vegetables or add cherry tomatoes for variety. Store leftovers in an airtight container in the refrigerator for up to three days. Reheat with a splash of olive oil.