Artichoke, lemon & Parmesan pasta

Artichoke, lemon & Parmesan pasta

A simple pasta supper that's packed with Italian flavour

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Total time

Ready in 15 minutes

Vegetarian

Vegetarian

Method

  1. Cook the spaghetti following pack instructions. Put the rest of the ingredients in a large bowl with 1 tbsp olive oil, season really well and mix. Drain the pasta, keep 2 tbsp of the cooking water, then toss everything together.

per serving

462 kcalories, protein 14g, carbohydrate 57.8g, fat 21 g, saturated fat 4.6g, fibre 3.6g, salt 1.2 g

Recipe from olive magazine, February 2009.

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Latest comments and suggestions

  • 12 February 2009

    kcikingkatie rated and commented on this recipe

    5 stars

    Didn't need all the lemon though, used all the rind and half the juice, next time would only use rind & juice of half a lemon... Yummy & light though :)

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  • 14 February 2009

    lynne R commented on this recipe

    this was fantasic,as I live in South Carolina usa, Iam able to get the best Grouper , I broiled it(grilled) brushed with olive oil and salt and black pepper. Poured the juices over the fish to serve. The lemon and artichoke complemented the fish so well. So good I am making it again for my son who is an executive chef tomorrow and I will sleep well tonight!!!!!

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  • 01 March 2009

    Lauren commented on this recipe

    This was very tastey - a nice and refreshing change from other pasta dishes. I think it would also be very good served cold as a pasta salad.

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  • 01 March 2009

    Lauren rated this recipe

    5 stars

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  • 04 March 2009

    Angfen rated and commented on this recipe

    4 stars

    It is quick and easy, I used double the quantities, but one half lemon and about 4 cloves of garlic

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  • 28 March 2009

    Odette commented on this recipe

    A fresh, light and sunny pasta. I used lime juice and fresh artichokes. Though the artichokes could not compete with the lime juice. I would suggest that if you use fresh artishokes to marinate them first. Also I would use less lime/lemon juice then mentioned in the recipe. Definitly a pasta you would like to serve on a warm summer evening.

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  • 31 March 2009

    pandora_mary commented on this recipe

    Excellent recipe, however used more spaghetti for two than suggested. Wonderful subtle flavours - adding anything else would spoil it, loved its simplicity.

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  • 11 August 2009

    Katharine rated and commented on this recipe

    5 stars

    Exquisitely simple and simply exquisite. Make sure you season well.

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  • 20 August 2009

    Helen LJ rated and commented on this recipe

    4 stars

    A nice, light summer recipe - also good with tinned artichokes, which is all we had in the cupboard!

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  • 29 July 2010

    n0ne rated and commented on this recipe

    3 stars

    I think there's way too much lemon in this recipe which overwhelms the artichokes. However, the recipe has a lot going for it so I think next time I'll use half the lemon juice and zest as suggested and see how it goes. I found that the lemon got less overpowering as the dish cooled down, oddly, so maybe best served cold?

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  • 15 October 2010

    Kuifke rated and commented on this recipe

    3 stars

    Ad the lemon juice bit by bit. To much juice will soon spoil the taste of this dish.

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  • 16 April 2011

    Lisa rated and commented on this recipe

    5 stars

    Such a simple 'can't be bothered cooking' meal, very, very tasty & so so quick!

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  • 02 June 2011

    Lesley commented on this recipe

    Simple and very tasty, I used half the lemon suggested

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  • 25 June 2011

    pandora_mary rated this recipe

    5 stars

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Total time

Ready in 15 minutes

Vegetarian

Vegetarian

Ingredients

  • 150g spaghetti
  • 100g marinated artichoke hearts , drained and sliced
  • 1 lemon , juiced and zested
  • 25g Parmesan (or vegetarian alternative) , finely grated
  • ½ small bunch basil , shredded
  • olive oil
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per serving

462 kcalories, protein 14g, carbohydrate 57.8g, fat 21 g, saturated fat 4.6g, fibre 3.6g, salt 1.2 g

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