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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 411
  • Calories from fat: 28%
  • Fat: 12.6g
  • Saturated fat: 4g
  • Monounsaturated fat: 6.4g
  • Polyunsaturated fat: 1.3g
  • Protein: 20.2g
  • Carbohydrate: 59.5g
  • Fiber: 12.2g
  • Cholesterol: 15mg
  • Iron: 3.9mg
  • Sodium: 644mg
  • Calcium: 217mg

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

  1. Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/2 cup cooking liquid. Set pasta aside; keep warm.
  2. 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.
  3. 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.
  4. 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.
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