Bow Tie Pasta with Lemon & Artichokes
Source: Taste of Home
Great side dish with chicken or shrimp.
You can also add pre-cooked chicken (see note) or shrimp to this dish.
Ingredients
- ½ lb. fresh asparagus, trimmed & cut into 1-1/2-inch pieces
- 2-1/2 t. salt, divided
- 8 oz. uncooked bow tie pasta
- 3 Tbls. olive oil, divided
- 14 oz. can water-packed quartered artichoke hearts, drained
- 2 cloves garlic, minced
- 2 oz. crumbled goat cheese or feta
- 2 Tbls. fresh parsley, minced
- 2 Tbls. lemon juice
- 1 Tbls. grated lemon peel
- 1/3 c. grated parmesan cheese
- cherry tomatoes, cut in half, optional
Instructions
To simplify the cooking process of the asparagus and pasta, see Notes below.
Fill a 6 qt. stock pot three-fourths full with water; add 2 t. salt and bring to a boil. Add fresh asparagus; cook, uncovered 2-3 minutes or just until crisp-tender. With a large slotted spoon, remove asparagus and immediately drop into ice water. Drain and pat dry. Save water to cook pasta.
In the same pot of water, cook bow tie pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Set aside water and return pasta to pot.
In a small-medium teflon skillet, heat 1 tablespoon oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add garlic; cook 1 minutes longer. Add to pasta.
Add asparagus, goat cheese or feta, parsley, lemon peel, lemon juice, the remaining salt and oil (2 Tbls.) Toss to combine, adding enough reserved pasta water to coat. If using precooked chicken, add at this time. Heat through.
Pour into a large pasta bowl, add cherry tomatoes, if desired. Sprinkle with Parmesan cheese before serving.
NOTE: Serves 6. To simplify the cooking process, add the chopped asparagus to the boiling pasta during the last 3 minutes on the timer.
If using precooked chicken, season 1 lb. chicken breasts with lemon pepper and bake for 50-55 minutes. Break up meat into pieces until ready to use.