Pappardelle with Lemon Baby Artichokes and Asparagus
Bright, zesty, and brimming with seasonal flair, this Pappardelle with Lemon Baby Artichokes and Asparagus is a light yet satisfying pasta dish perfect for spring or anytime you crave vibrant flavors. Tender ribbons of pappardelle are tossed with sautéed baby artichokes and crisp asparagus, infused with the tangy brightness of fresh lemon zest and juice. A splash of white wine, a hint of garlic, and a touch of unsalted butter create a silky sauce that delicately coats the pasta, while grated Parmesan and fresh parsley add a savory finish. This 45-minute recipe is ideal for weeknight dinners or elegant entertaining, combining wholesome ingredients with simple yet sophisticated techniques to highlight fresh, seasonal produce. Pair it with a crisp white wine for the ultimate dining experience!
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Ingredients
- 12 oz pappardelle pasta
- 6 baby artichokes
- 1 lb asparagus
- 3 tbsp olive oil
- 2 tbsp unsalted butter
- 3 garlic cloves
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 0.25 cup white wine
- 0.5 cup grated Parmesan cheese
- 2 tbsp fresh parsley
- 0 to taste salt
- 0 to taste black pepper
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the pappardelle according to the package instructions until al dente. Reserve 1 cup of pasta water before draining, then set the pasta aside.
Step 2
While the pasta is cooking, prepare the vegetables. Trim the tough outer leaves of the baby artichokes, then slice them in half lengthwise and immediately place them in a bowl of water with a squeeze of lemon juice to prevent browning.
Step 3
Trim the tough ends from the asparagus and cut the spears into 1.5-inch pieces.
Step 4
In a large skillet, heat olive oil over medium heat. Add the drained baby artichokes and sauté for 5–6 minutes until they start to soften and turn golden.
Step 5
Stir in the asparagus and cook for an additional 3–4 minutes until tender-crisp.
Step 6
Reduce the heat to low and add unsalted butter and minced garlic to the skillet. Cook for about 1 minute, stirring constantly, until the garlic becomes fragrant.
Step 7
Add the lemon zest, lemon juice, and white wine to the pan, scraping up any browned bits. Let the mixture simmer for 2–3 minutes until slightly reduced.
Step 8
Add the cooked pappardelle to the skillet along with 1/4 cup of the reserved pasta water. Toss everything gently to coat the pasta in the sauce, adding more pasta water if needed to achieve a silky consistency.
Step 9
Stir in the grated Parmesan cheese and season with salt and black pepper to taste. Sprinkle fresh parsley over the top for garnish.
Step 10
Serve warm and enjoy this fresh and flavorful dish!
Nutrition Facts
| Serving size | (1498.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2329.9 |
| Total Fat 62.8g | 0% |
| Saturated Fat 16.4g | 0% |
| Polyunsaturated Fat 4.2g | |
| Cholesterol 40mg | 0% |
| Sodium 3797.1mg | 0% |
| Total Carbohydrate 360.6g | 0% |
| Dietary Fiber 63.7g | 0% |
| Total Sugars 22.8g | |
| Protein 95.5g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 908.8mg | 0% |
| Iron 23.4mg | 0% |
| Potassium 3698.5mg | 0% |
Source of Calories