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Wednesday, August 22, 2012

Lemon and artichoke spaghetti (vegan)

Delicate artichokes and lemon juice and zest and a generous helping of freshly ground pepper transform the simple spaghetti into something truly delicious. A simple but absolutely lovely combination I daydreamed while commuting for school :). Because that's one of my little obsessions ;).
It's so good I wouldn't be surprised to find out it's a classic I knew nothing of. As a bonus, it's also vegan and detoxifying (not as much as fresh stuff, but still). Enjoy it on a busy day when you don't have more than 10-15 minutes to cook (as you'll see it won't take you more than that).

Last year: no cooking due to morning sickness (another kind of bun in the oven).

Ingredients (serves 2):
  • 150 g spaghetti (I guess you could also try with linguini)
  • 75 g artichoke hearts in oil (from the jar)
  • 1 tablespoon extra virgin olive oil
  • 1/3 teaspoon salt
  • 1 and 1/2 teaspoon freshly ground pepper
  • 1 teaspoon grated lemon zest (from 1/2 lemon)
  • juice from half a small lemon

Boil the pasta according to package instructions. Chop the artichoke hearts and leave them aside.

Grate the zest and squeeze the juice from the lemon. Drain the pasta when it's done:

Immediately mix the spaghetti with all of the other ingredients except the artichokes. The virgin olive oil will add a strong flavor, and the salt and pepper measurement we prescribed are just ideal.
Transfer to serving plates / bowls:

Top with the artichokes.
It's done,  and dig in! :)

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