When it happens, rarely, that I find artichokes here in the Netherlands that don’t cost an arm and a leg, one of the recipes I prefer to make is this pasta with artichokes, a delicious and so simple dish. Oh yes, here in the Netherlands, I’ve seen artichokes for even 4 euros each. And to think that the climate here is suitable for growing them… oh well!
Pasta with artichokes, even in this light version, is a very filling and even nutritious vegan first course, given the many good properties of this vegetable. Artichokes are a bit tedious to clean, but this is the only downside; they cook easily and don’t lose much volume, so they fill the dish and the belly well!
Here at home, this is a dish we enjoy a lot, and I hope you will like it too in this lighter version! Let’s see how to prepare it…
If you like artichokes, you must also try them like this:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 2
- Cooking methods: Stove
- Cuisine: Healthy
- Seasonality: Autumn, Winter, and Spring
Ingredients
- 5 oz pasta
- 6 artichokes (if small, even more!)
- 1 lemon
- 2 tsp extra virgin olive oil (2 measuring teaspoons)
- 2 cloves garlic
- 1 bunch parsley
- to taste salt
- to taste pepper
- Points per serving = 8 WW points
Tools
- Knife
- Cutting board
- Bowl
- Wooden spoon
- Pan
Steps
First of all, clean the artichokes and slice them. Immediately place them in a bowl filled with water acidulated with lemon juice: this way, they won’t darken. Clean the garlic cloves and slice them.
Heat a non-stick pan well. I’ve been using this Ballarini Cortina Geostone for years, and nothing sticks to it!
Once the pan is hot, add 1 teaspoon of oil and the garlic slices, and let them sauté over low heat for a minute. Then add the artichokes well-drained from the water and lemon. Let them flavor for a few minutes, stirring, then add a bit of salt and water, just a couple of tablespoons. Cover and cook for about 10-15 minutes. Meanwhile, you can start cooking the pasta.
When the artichokes are tender, adjust the salt, add the chopped parsley, and the second teaspoon of oil. Mix and keep warm while the pasta finishes cooking.
As soon as the pasta is cooked, drain it and pour it directly into the pan with the artichokes. Toss it in the seasoning for a minute, and if you like, add more parsley and some ground pepper.
Our light pasta with artichokes is ready to be served!
So here is a delicious first course to prepare in a short time, truly appreciated by those who love this vegetable. You will then obviously also need to add some Weight Watchers points for the proteins, and the meal will be complete. Do you have any other tips for preparing good light pasta with artichokes? Let me know below in the comments or in my Facebook group, I’m waiting for you!
Enjoy your meal!
by Giovanna Buono
Suggestions
If garlic is a bit indigestible for you, you can put it whole in the pan and then remove it after it has released its flavor into the oil.
If you want, you can also blend part of the seasoning to obtain a very creamy effect!
You can prepare the seasoning in advance and keep it in the fridge for up to 3 days. You will just need to reheat it with a couple of tablespoons of pasta cooking water.
You can add a protein-based second course, like this: Lentil Balls, or even skip the second course and have yogurt and fruit as dessert.
