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Lemon and Artichoke Spaghetti
Plat

Lemon and Artichoke Spaghetti

45 minPour 4Nutri-Score C€€
par @girl_with_a_recipe1 import0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

4 personnes
  • artichoke hearts (drained and patted dry)Fruits et légumes400 g
  • olive oil (divided)Épicerie75 ml
  • salt (divided)Épices8 g
  • black pepper (freshly ground, plus more to serve)Épices1 g
  • spaghettiCéréales450 g
  • Parmesan (very finely grated)Produits laitiers170 g
  • lemon (zested and juiced)Fruits et légumes1 morceau
  • butterProduits laitiers15 g
  • basil (leaves, plus more for garnish)Fruits et légumes15 g

par portion

Nutrition

661kcal

Glucides
88 g
Protéines
19 g
Lipides
26 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Four
  • Plaque de cuisson
  • Marmite
  • Saladier
  • Passoire

pas à pas

Préparation

  1. Roast the artichoke hearts

    • Preheat the oven to 200 °C.
    • Pat the artichoke hearts dry with paper towel and place them on the baking sheet.
    • Add olive oil and salt, season with pepper and toss gently to coat.
    • Spread in an even layer and roast, flipping halfway, until browned and slightly crisp at the edges.
    Étape 1

  2. Cook the spaghetti

    • Bring a large pot of well-salted water to a boil.
    • Add the spaghetti and cook according to the package directions.
    Étape 2

  3. Make the lemon-Parmesan paste

    • In a bowl, combine the Parmesan, salt, pepper and lemon zest.
    • Add the lemon juice and olive oil and stir until the mixture resembles a thick paste.
    Étape 3

  4. Loosen the sauce with pasta water

    • Reserve some pasta water before draining.
    • Drizzle a little of the pasta water over the Parmesan-lemon mixture and stir to thin it slightly.
    Étape 4

  5. Toss the pasta with the sauce

    • Drain the spaghetti and transfer it to the hot pot.
    • Add the Parmesan-lemon mixture and quickly toss to incorporate.
    Étape 5

  6. Finish with butter, basil and artichokes

    • Add the butter, basil, roasted artichokes and remaining olive oil.
    • Keep tossing until the sauce is silky and clings to the spaghetti, adding pasta water if needed.
    Étape 6

  7. Serve

    • Top with basil, black pepper and a squeeze of lemon.
    Étape 7
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