Total Time
Prep: 20 min. Cook: 20 min.
Makes
6 servings
Ingredients 2-1/2 teaspoons salt, divided1/2 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces4 cups uncooked bow tie pasta (about 12 ounces)3 tablespoons olive oil, divided 1 can (14 ounces) water-packed quartered artichoke hearts, well drained2 garlic cloves, minced1 cup crumbled goat cheese2 tablespoons minced fresh parsley1 tablespoon grated lemon zest2 to 3 tablespoons lemon juice1/3 cup grated Parmesan cheese Directions Fill a 6-qt. stockpot three-fourths full with water; add 2 teaspoons salt and bring to a boil. Add asparagus; cook, uncovered, 1-2 minutes or just until crisp-tender. Remove asparagus and immediately drop into ice water. Drain and pat dry. In same pot of water, cook pasta according to package directions for al dente. Drain, reserving 1 cup pasta water. Return pasta to pot. Meanwhile, in a large skillet, heat 1 tablespoon oil over medium-high heat. Add artichoke hearts; cook and stir 3-4 minutes or until lightly browned. Add garlic; cook 1 minute longer. Add to pasta. Add asparagus, goat cheese, parsley, lemon peel, lemon juice and the remaining salt and oil; toss to combine, adding enough reserved pasta water to coat. Heat through. Serve with Parmesan cheese. Nutrition Facts
1-1/4 cups: 343 calories, 14g fat (5g saturated fat), 27mg cholesterol, 919mg sodium, 43g carbohydrate (2g sugars, 3g fiber), 14g protein.
