Lemon Artichoke Pasta

Ingredients

• Whole wheat pasta

  dry

  8 oz or 227g

• Olive oil

  1 tbsp or 14g

• Artichoke

  globe (French), cooked, boiled, drained, salted

  1 cup hearts or 168g

• Lemon juice

  1 tbsp or 15g

• Salt

  table

  ½ tsp or 3g

• Black pepper

  ground

  ½ tsp or 1g

• Parmesan cheese

  shredded

  ¼ cup or 20g

Directions

1. Bring a large pot of well-salted water to a boil. Cook the whole wheat pasta until al dente according to package directions; reserve about 1/2 cup pasta water, then drain.
2. Drain the canned artichoke hearts and pat them dry, then chop. Heat the olive oil in a large skillet over medium heat, add the artichokes, and sauté until warmed and lightly sizzling, 3–4 minutes.
3. Add the drained pasta to the skillet. Stir in the lemon juice, season with black pepper, and toss, adding splashes of reserved pasta water until it lightly coats; taste and add a pinch of salt if needed.
4. Take off the heat and fold in the Parmesan until it melts and evenly coats the pasta, loosening with a bit more pasta water if needed. Serve right away.