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Vegan Lemon Artichoke Pasta
Vegan Lemon Artichoke Pasta is easy to make thanks to frozen artichoke hearts. This flavorful Italian-inspired dish is ready in 30 minutes.
Prep Time
5
minutes
mins
Cook Time
25
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course, Pasta
Cuisine:
Italian, Mediterranean
Special diet:
gluten-free option, nut-free, soy-free, vegan
Servings:
4
Calories:
482
kcal
Author:
Amy Katz
Ingredients
12
ounces
pasta
(I use gluten-free linguine, fettuccine, or penne)
2
Tablespoons
olive oil
(divided)
3
cloves
garlic
minced
12
ounces
frozen artichoke hearts
1
Tablespoon
capers
salt and pepper
to taste
2
Tablespoons
lemon juice
(The juice of one lemon)
1
cup
fresh parsley
chopped
US Customary
-
Metric
Instructions
Prepare the pasta according to the package directions. Drain and return to the pot.
Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat.
Add the garlic and saute for 30 seconds until fragrant.
Then add the frozen artichoke hearts to the pan. Saute until heated through and browned on the outside.
Next add the capers and salt and pepper, to taste.
Transfer the artichoke mixture to the pot of pasta.
Add the lemon juice, the remaining tablespoon of olive oil, and the parsley. Toss well to combine and serve.
Notes
Leftover pasta will last covered and refrigerated for up to 3 days.
If frozen artichoke hearts are unavailable, canned can be used.
Nutrition
Calories:
482
kcal
|
Carbohydrates:
70
g
|
Protein:
13
g
|
Fat:
16
g
|
Saturated Fat:
2
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Sodium:
393
mg
|
Potassium:
290
mg
|
Fiber:
5
g
|
Sugar:
3
g
|
Vitamin A:
2117
IU
|
Vitamin C:
42
mg
|
Calcium:
61
mg
|
Iron:
3
mg