Description

Once you make and serve this wonderful, delicious vegetarian pasta, it will become a regular dish at your dinner table. It can be served as the main dish or even as a side dish along side your favorite meat.

Ingredients

• 8 oz. angel hair, capellini, or spaghetti pasta
• 8 oz. (about 2 c.) quartered artichoke hearts, frozen, canned or steamed till tender
• 2 T. extra virgin olive oil
• 6 T. butter
• 1/4 c. shallots, minced
• 3 T. capers, rinsed
• 2 t. lemon zest
• 1/2 t. crushed red pepper flakes, optional
• heaping 1/4 t. salt, or more to taste
• 5 T. freshly squeezed lemon juice, or more to taste
• 3 T. freshly chopped parsley, divided
• Parmesan cheese, if desired for serving

Steps

1. Cook pasta according to package directions. Rinse under cool water; drain. Set aside.
2. In a large saute pan, heat 2 T. olive oil over medium heat. Add artichokes; cover; cook until thawed, if frozen and slightly browned. Remove artichokes from saute pan; set aside.
3. Using the same pan, heat 6 T. butter over medium-high heat. When butter has melted, add shallots, capers, lemon zest, crushed red pepper flakes, if using and salt. Cook until shallots are translucent. Carefully add lemon juice; cook until a sauce develops, which happens quickly.