Description

What's better than lemon spaghetti? Lemon spaghetti with roasted artichokes, frozen or canned. It's a simple yet elegant dish with freshly grated Parmesan, spaghetti, lemon zest and lemon juice. It's the perfect weeknight vegetarian meal.

Ingredients

• 1 lb. frozen halved artichoke hearts (thawed in a strainer), or 2 (14-oz.) cans halved artichoke hearts in water, drained
• 5 T. extra-virgin olive oil
• 2 t. Kosher salt, divided
• 1/2 to 1 t. black pepper, divided
• 1 lb. spaghetti
• 1 c. reserved pasta cooking water
• 6 oz. Parmesan cheese, very finely and freshly grated
• 1 large lemon, zested (about 1/2 heaping t.) and juiced (about 3 T.)
• 1 T. unsalted butter
• 1/4 c. torn basil leaves, plus more for garnish

Steps

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
2. Gently pat the artichoke hearts with a paper towel to remove excess moisture.
3. Place the artichoke hearts in a mound in the center of the baking sheet. Add 2 T. oil and 1 t. salt, season with black pepper; gently toss to combine. Scatter the artichoke hearts out in an even layer.