Pasta with Asparagus, artichokes and spinach
- Minutes to Prepare:
- Number of Servings: 6
Ingredients
1 lemon8 artichoke hearts fresh or can will do1 tbl spoon EVOO1 fresh rosemary sprig3/4 fresh fava beans or snow peas (optional)8 medium asparagus spears cut into 2 inch lengths 1 pound of wheat pasta with no animal product such as egg 1 small bag of frozen peas3/4 cup tarragon leaves (optional) 1 small bag of fresh baby sspinach(Parmesan cheese will make it vegetarian if used as a garnish)1/2 cup or so of the pasta water so don't discard it1/2 cup or so of vegetable broth2 garlic cloves crushed and finely minced 1-2 tspn of lemon zest (optional)
Cook your pasta, once done drain well and place in a bowl over the spinach. The heat from the pasta will wilt the spinach. Keep your pasta water you will need some for the puree.
While the pasta is cooking get your asparagus ready, pick 8 nice spears place in boiling water for about 2 min you want them crisp so don't leave them in the boiling water too long. After you remove them from the boil place in ice cold water, this will stop the cooking process, preserve the color and cool them down. Once done cut them into 2 inch segments and set them aside.
I used Artichokes from a can, they work just as well for me in this recipe. If you like you can also make them from fresh. Again I did not see the point for this recipe. Open can, drain and rinse the artichokes then cut in half and set aside.
If you are using another bean such as fava or snow peas then read them now. I did not choose to use any further bean as I wanted to keep this simple and fresh.
In a blender or food processor put your frozen peas in with 1 clove of garlic, add some salt if you like I didn't use any extra. Once the peas are pureed then add in some of the pasta water and vegetable broth. You want to add the broth mixture until you have a consistency of a loose puree or how ever you like it.
Lets make the dressing, in a measuring cup or some other sort of container put some EVOO tarragon, lemon peal, garlic and rosemary.
Now you can start to assemble, I like to put some puree on the pasta and lightly mix some. Then add in your vegetables artichoke, asparagus and any other bean you liked and drizzle with the dressing.
I got the origional receipe from bon appetit magazine and have modified it to my taste. The great thing about this receipe is that you can add or subtract anyting you like. I think next time I will add caper berries for some more savory flavor.
Serving Size: 4 nice sized servings
Number of Servings: 6
Recipe submitted by SparkPeople user THEVEGANCHEF.
While the pasta is cooking get your asparagus ready, pick 8 nice spears place in boiling water for about 2 min you want them crisp so don't leave them in the boiling water too long. After you remove them from the boil place in ice cold water, this will stop the cooking process, preserve the color and cool them down. Once done cut them into 2 inch segments and set them aside.
I used Artichokes from a can, they work just as well for me in this recipe. If you like you can also make them from fresh. Again I did not see the point for this recipe. Open can, drain and rinse the artichokes then cut in half and set aside.
If you are using another bean such as fava or snow peas then read them now. I did not choose to use any further bean as I wanted to keep this simple and fresh.
In a blender or food processor put your frozen peas in with 1 clove of garlic, add some salt if you like I didn't use any extra. Once the peas are pureed then add in some of the pasta water and vegetable broth. You want to add the broth mixture until you have a consistency of a loose puree or how ever you like it.
Lets make the dressing, in a measuring cup or some other sort of container put some EVOO tarragon, lemon peal, garlic and rosemary.
Now you can start to assemble, I like to put some puree on the pasta and lightly mix some. Then add in your vegetables artichoke, asparagus and any other bean you liked and drizzle with the dressing.
I got the origional receipe from bon appetit magazine and have modified it to my taste. The great thing about this receipe is that you can add or subtract anyting you like. I think next time I will add caper berries for some more savory flavor.
Serving Size: 4 nice sized servings
Number of Servings: 6
Recipe submitted by SparkPeople user THEVEGANCHEF.
Nutritional Info Amount Per Serving
- Calories: 377.1
- Total Fat: 19.0 g
- Cholesterol: 0.0 mg
- Sodium: 325.6 mg
- Total Carbs: 47.7 g
- Dietary Fiber: 14.7 g
- Protein: 12.0 g
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