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Lemony Bowtie Pasta with Artichokes and Asparagus

A refreshing and easy Bowtie Pasta that brings together tender asparagus, tangy artichokes and zingy lemon in a creamy sauce. Quick enough for a weeknight yet luxurious enough for a special occasion.
3
30 min
TOTAL TIME
454
CALORIES
$1.79
PER SERVING
Lemony Bowtie Pasta with Artichokes and Asparagus
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Ingredients
9 INGREDIENTS
4 SERVINGS
Shaved Parmesan
shaved parmesan
for garnish
Salt & Pepper
salt & pepper
to taste
Alfredo Sauce
15 oz alfredo sauce
Asparagus
12 spears asparagus
cut into 2-inch pieces
Bowtie Pasta
8 oz bowtie pasta
Fresh Lemon Juice
1 tbsp fresh lemon juice
Garlic
2 cloves garlic
minced
Lemon Zest
1 tsp lemon zest
finely grated
Canned Artichoke Hearts
14 oz canned artichoke hearts
drained and quartered
Directions
8 STEPS
10 min
PREP TIME
20 min
COOK TIME
30 min
TOTAL TIME
1
In a large pot of boiling salted water, cook bowtie pasta according to package instructions, then drain and set aside.
2
Heat a separate large pan over medium-high heat. Add the quartered artichoke hearts, lemon juice, and lemon zest, and sauté for about 5 minutes.
3
To the pan, add the cut asparagus spears and continue to sauté for another 3-4 minutes until tender, stirring occasionally. Once done, remove from pan and set aside.
4
In the same pan, add minced garlic and stir for about a minute until fragrant.
5
Pour the Alfredo sauce into the pan, stirring well to combine with the garlic.
6
Add the pre-cooked pasta to the pan and stir to evenly coat in the sauce.
7
Return the sauteed artichokes and asparagus to the pan, stirring gently to mix them into the pasta.
8
Season the dish with salt and pepper to taste. Serve warm, garnished with a scattering of shaved Parmesan.
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Health Info
Macros
59g
CARBS
14g
FAT
22g
PROTEIN
Allowed on these diets
VEGETARIAN
GLUTEN FREE
Contains these allergens
MILK
WHEAT