Spring Dinner: Pasta with Grilled Artichokes Recipe

Spring’s bounty of produce is a kind of heaven after winter’s long chill. Artichokes, mushrooms, asparagus, fava beans, and more are just ready to be used in making delicious and healthy dishes. Check out this Pasta with Grilled Artichokes recipe from Saveur. The meatless, healthy spring dinner recipe has combined pasta with baby artichokes, which are dressed with garlic and olive oil.

Spring Dinner: Pasta with Grilled Artichokes

Pasta with baby artichokes – delicious spring dinner.

Image via: SBS

Ingredients

4 servings

Spaghetti (1/2 pound)

10 baby artichokes with stems (1 pound; tough outer leaves removed; trimmed and halved lengthwise)

Fresh parsley (2 tablespoons; minced)

Fresh Parmesan (2/3 cup; grated)

Extra-virgin olive oil (6 tablespoons)

1 lemon (extract juice and grate zest)

Unsalted butter (4 tablespoons)

4 cloves of garlic (minced)

Crushed red chili flakes (1/4 teaspoon)

Freshly ground black pepper and kosher salt (only for taste)

A healthy spring dinner to fill your tummy.

Image via: Seduction Meals

Preparation

• Take a 4-quart saucepan and put 6 cups of water, 2 tablespoons of lemon juice, and the halved artichokes into it. Bring it to boil and then simmer by reducing the heat. Continue for 5 minutes until the artichokes are crisp and tender.
• Remove the artichokes and drain the water. Take them in a medium bowl and toss with pepper, salt, and 4 tablespoons oil.
• Take a 12″ grill pan and heat over high heat. Put the artichokes with the cut side down on the pan. Cook each side for 6 minutes and remove the heat when they are tender. Transfer them to the bowl, cover with a plastic wrap. Set aside.
• Add water and salt into a large pot and bring it to a boil. Add pasta and cook for 6-7 minutes until al dente.
• Remove pasta, drain, and set aside. Reserve 1 cup of pasta water.
  Take a 12″ frying pan and heat 3 tablespoons of butter and the remaining oil over medium heat. Add garlic and chili flakes and cook for 4 to 5 minutes until the garlic is soft.
• Now, add the cooked pasta, lemon juice, ½ cup Parmesan, and lemon zest and toss together. Pour the reserved pasta water as needed. Stir in parsley and the remaining butter and season with pepper and salt.
• Serve the pasta with artichokes and garnished with parsley and Parmesan.

Light and tangy spring dinner dish.

Image via: Kellies Food to Glow

Simple and easy to make, this spring dinner preparation is a light, healthy recipe to fill your tummy. The flavor of the baby artichokes, nice tangy hint of lemon, and the subtle heat of red chili flakes has taken this dish to another level. Serve this pasta dish with red wine or Rosé.

Do you have you any healthy dinner recipe to share with us?