Rating: 4 stars
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Instead of cooking pasta in a huge pot of water, here we use just 3 1/2 cups for this one-pot pasta recipe. When the pasta is al dente, most of the water has evaporated and the bit that's left is thickened with the starch that cooks off the pasta. With just a few add-ins like lemon and Parmesan cheese you have a delicious silky sauce. Want to use up your veggie stash in the freezer? Swap in 8 ounces frozen spinach for fresh.

Carolyn Malcoun
Source: EatingWell Magazine, March/April 2018

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine pasta, garlic, salt and pepper in a large pot. Add water. Bring to a boil over high heat. Boil, stirring frequently, for 8 minutes.

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  • Stir in artichokes, spinach and peas and cook until the pasta is tender and the water has almost evaporated, 2 to 4 minutes more.

  • Remove from heat and stir in 1/4 cup cheese, half-and-half, lemon zest and lemon juice to taste. Let stand, stirring occasionally, for 5 minutes. Serve sprinkled with the remaining 1/4 cup cheese.

Nutrition Facts

372 calories; protein 18.2g; carbohydrates 63.9g; dietary fiber 14.9g; sugars 7.4g; fat 7g; saturated fat 3g; cholesterol 13.9mg; vitamin a iu 5193IU; vitamin c 49.5mg; folate 273.2mcg; calcium 233.6mg; iron 4.5mg; magnesium 163mg; potassium 930.5mg; sodium 581.1mg.
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