Artichoke, lemon and olive pasta
Pasta with golden artichokes, olives, capers and lemon. Salty and sharp, and made from jars and tins, so it is a good one for when the fridge is nearly empty.
- Time
- 20 min
- Serves
- 2
- Kind
- Pasta
Method
- Set a large pan of salted water on to boil. Drain the artichoke hearts, pat them dry and quarter them. Then slice the garlic, halve the olives, zest and juice the lemon and chop the parsley.
- Cook the pasta for the time on the packet, until tender with a slight bite.
- In the meantime, warm the olive oil in a large frying pan over a medium-high heat. Fry the artichokes cut side down for 4 to 5 minutes, turning once, until golden at the edges.
- Turn the heat to medium-low and add the garlic, olives and capers. Cook for 1 minute, until the garlic is fragrant.
- Scoop out a mugful of the cooking water and drain the pasta. Add it to the frying pan with the lemon zest and juice and a splash of the water, and toss for 1 minute.
- Stir in the parsley, season with black pepper and serve.
Tip Pat the artichokes properly dry. Wet ones will steam rather than brown, and you want the golden edges for flavour.
Per portion
| Energy | 566 kcal |
| Protein | 16 g |
| Carbohydrate | 76 g |
| of which sugars | 5 g |
| Fat | 20 g |
| of which saturates | 3 g |
| Fibre | 10 g |
| Salt | 2.04 g |
These values are estimates, calculated per portion from standard food composition figures for each ingredient, and are not a substitute for a food label or professional advice.
Photo made with AI.
From Nosha · nosha.app
You need, for 2
2
- pasta200 g
- artichoke hearts1 tin
- olives60 g
- capers1 tbsp
- garlic2 cloves
- lemon1
- parsley½ bunch
- olive oil2 tbsp
