Artichoke, Olive Oil & Garlic Spaghetti
Servings: 4
Ingredients
- 1 lb. spaghetti
- 6 tablespoons extra virgin olive oil
- 12 large garlic cloves sliced 1/8" thick
- 18 ounces frozen artichokes thawed and drained
- 1/2 cup fresh parsley chopped
- 1 whole lemon juiced & zested
- pinch red pepper flakes
- salt and pepper to taste
- Parmesan cheese grated
Instructions
- Bring 4 quarts salted water to boil in large pot.
- Squeeze thawed artichokes dry between paper towels. Add olive oil to
- skillet and heat over medium. Add artichokes, sliced garlic and kosher
- salt to taste. Saute until artichokes and garlic are golden brown.
- Add spaghetti to salted boiling water with a few drops of olive oil and
- cook until al dente. Remove with tongs to skillet with artichokes &
- garlic. Stir in parsley, lemon juice & zest, red pepper flakes, and
- several ladles of pasta cooking water and toss. Pasta will soak up the
- liquid. Season with salt and pepper to taste. Serve with grated Parmesan
- cheese.
Notes
Recipe By: Sherry Moman
Serving Size: 4 NOTES : I used two 9 oz. boxes frozen artichoke hearts. You can add chopped onion to the saute. Variation: Remove sauteed artichokes & garlic from skillet.
Saute 2 boneless, skinless chicken breast halves, cubed, with salt
& pepper, butter, & white wine. Then add artichoke mixture, pasta
& pasta water. You could use shrimp or crabmeat instead of chicken.
Serving Size: 4 NOTES : I used two 9 oz. boxes frozen artichoke hearts. You can add chopped onion to the saute. Variation: Remove sauteed artichokes & garlic from skillet.
Saute 2 boneless, skinless chicken breast halves, cubed, with salt
& pepper, butter, & white wine. Then add artichoke mixture, pasta
& pasta water. You could use shrimp or crabmeat instead of chicken.
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