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.
Servings: 4
Calories: 482kcal
Ingredients
- 12 ounces pasta (I use 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
- salt and pepper to taste
- 2 Tablespoons lemon juice (Approximately the juice of 1 lemon)
- 1 cup fresh parsley chopped
Instructions
- Prepare the pasta according to the package directions. Drain and return to the pot.12 ounces pasta
- Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat.2 Tablespoons extra virgin olive oil
- Add the garlic and saute for 30 seconds until fragrant.3 cloves garlic
- Then add the frozen artichoke hearts to the pan. Saute until heated through and browned on the outside.12 ounces frozen artichoke hearts*
- Next add the capers and salt and pepper, to taste.1 Tablespoon capers, salt and pepper
- 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.2 Tablespoons extra virgin olive oil, 2 Tablespoons lemon juice, 1 cup fresh parsley
Notes
*If frozen artichoke hearts are unavailable, canned may be used.
Leftover pasta will last refrigerated in an airtight container for up to 3 days.
Nutrition
Calories: 482kcal | Carbohydrates: 70g | Protein: 13g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 393mg | Potassium: 290mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2117IU | Vitamin C: 42mg | Calcium: 61mg | Iron: 3mg
