Pappardelle with Lemon, Baby Artichokes, and Asparagus

Photo: Randy Mayor; Styling: Melanie J. Clarke
Pappardelle is a wide, flat pasta. If you can't find it, use fettuccine. Be sure to grate the rind before you juice the lemon.

Yield:

6 servings

Recipe from

Nutritional Information

Calories 411
Caloriesfromfat 28 %
Fat 12.6 g
Satfat 4 g
Monofat 6.4 g
Polyfat 1.3 g
Protein 20.2 g
Carbohydrate 59.5 g
Fiber 12.2 g
Cholesterol 15 mg
Iron 3.9 mg
Sodium 644 mg
Calcium 217 mg

Ingredients

12 ounces uncooked pappardelle (wide ribbon pasta)
2 1/4 cups cold water, divided
1/4 cup fresh lemon juice (about 2 lemons)
24 baby artichokes (about 2 pounds)
3 tablespoons extravirgin olive oil, divided
1 pound asparagus, trimmed and cut diagonally into (1-inch) pieces
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon grated lemon rind
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese

Preparation

Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/2 cup cooking liquid. Set pasta aside; keep warm.

Combine 2 cups water and juice in a medium bowl. Working with 1 artichoke at a time, cut off stem to within 1/4-inch from the base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom; trim about 1 inch from top of artichoke. Cut each artichoke in half lengthwise. Place artichoke halves in lemon water.

Heat 1 tablespoon oil in a large skillet over medium heat. Drain artichokes well; pat dry. Add artichokes to pan. Cover and cook 8 minutes, stirring occasionally; uncover. Increase heat to medium-high; cook 2 minutes or until artichokes are golden, stirring frequently. Place artichokes in a large bowl.

Place pan over medium heat; add remaining 1/4 cup water and asparagus to pan. Cover and cook 5 minutes or until crisp-tender. Add asparagus, parsley, and rind to artichokes; toss well. Add pasta, reserved cooking liquid, the remaining 2 tablespoons oil, thyme, salt, and pepper to artichoke mixture; toss well. Place 2 cups pasta mixture into each of 6 shallow bowls; top each serving with about 3 tablespoons cheese.

Note:

Joanne Weir,

April 2007