Lemon Spaghetti With Roasted Artichokes
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
Directions
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Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
Gently pat the artichoke hearts with a paper towel to remove excess moisture.
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.
Roast for 20 minutes; flip the hearts over; roast for another 10 minutes, until browned and a little crisp around the edges.
Meanwhile, while artichokes are roasting, bring a large pot of well salted water to a boil. Add spaghetti; cook until al dente, about 10 minutes or according to package directions.
While pasta is cooking, in a serving dish large enough to accommodate the spaghetti, add the Parmesan cheese, 1 t. salt, 1/2 t. pepper and lemon zest; toss to combine. Add the lemon juice and the remaining 3 T. olive oil; stir. The mixture should resemble a thick paste.
Place the serving dish next to the pasta pot. Scoop out and reserve 1 c. of the pasta cooking water. Drizzle 2 T. of the water over the Parmesan/lemon mixture; stir to thin out the mixture a bit.
Using tongs, lift out some of the spaghetti (with its cooking water still clinging to it) and transfer to the Parmesan/lemon mixture; quickly toss and drag the spaghetti in a circular motion around the dish to incorporate the sauce. Repeat until all of the spaghetti is transferred; toss.
Add the butter, basil and 1 T. pasta water to the spaghetti; toss until you have a silky sauce clinging to it. Add more pasta water, 1 T. at a time, as needed.
Top with the roasted artichokes, and a little more black pepper.
Serve garnished with torn basil.
6 servings.