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Author Notes: My roommate Ariel and I used to make a super easy lemon pasta dish in college that consisted of just pasta, lemon zest, garlic, and parmesan. It was fast, easy, and delicious. Last night, I had Ariel and a couple friends over for St. Patricks Day dinner, and served this jazzed up, green pasta dish as a tribute to our cheapskate college dinners. It was the perfect early spring dish, and totally hit the spot! —ChristineB
- 1 pound farfalle, or other medium sized pasta
- 2 cups marinated artichoke hearts (I used some from the olive bar at Whole Foods, and they were delicious)
- 1/3 cup extra virgin olive oil
- 3 cloves of garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 3 handfuls arugula
- 1 handful fresh basil, roughly chopped
- zest of 2 lemons
- 1/2 cup grated parmigiano reggiano cheese, plus more to taste
- Bring a large pot of salted water to a boil for the pasta. Cook pasta according to package instructions. Reserve a cup of cooking water when the pasta is done.
- Drain and chop artichoke hearts into bite size pieces. Heat olive oil in a large skillet over medium heat, then add artichokes, minced garlic, and red pepper flakes. Cook until artichokes are just beginning to color on the edges.
- In a very large bowl, toss cooked pasta with artichokes and all of the cooking juices, arugula, zest, basil, and parmesan, moistening it with the cooking liquid (I use all the liquid, but you may prefer to use less, depending on how thoroughly you drain the pasta). Serve immediately, passing extra parmesan on the side.
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe
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