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Whole Grain Angel Hair Pasta with Artichokes, Lemon and Parmesan

lemonpasta

Serves 4 in 20 minutes or less

  • 1/2 box of whole grain angel hair pasta
  • 2 tbsp extra virgin olive oil
  • 1 15oz can of quartered artichoke hearts, drained
  • 4 garlic cloves, crushed
  • 1/3 cup reduced fat cream cheese
  • 1/2 lemon, zest and juice
  • 10-15 basil leaves, chopped
  • 4 tablespoons fresh Parmesan Reggiano, for topping

1. Cook spaghetti according to pack instructions. Meanwhile, heat the oil in a large pan over medium heat. Stir in the artichokes and cook 3 minutes. Add the garlic and cook another 3 minutes. Add the cream cheese, lemon juice and zest and basil and combine well. Once pasta is semi-tender, add to pan mixture with tongs to continue cooking, adding about 1/3 to 1/2 cup of cooking water to pan.

2. Cook an additional 4-5 minutes until heated through. Top with one tablespoon of Parmesan per serving.

 

Recipe by Megan Ware, RDN, LD. Registered Dietitian Nutritionist in The Woodlands, TX.

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