Diets

Lemon-Herb Pasta with Artichokes and Green Beans

30 minutes Olivada (olive paste) or green olive bruschetta topping are tasty additions to this recipe. (Add 1/3 cup of one or the other in step 5.)…

30 minutes

Olivada (olive paste) or green olive bruschetta topping are tasty additions to this recipe. (Add 1/3 cup of one or the other in step 5.)

Servings
6

Ingredients

  • 1 cup packed fresh parsley leaves (1 bunch)
  • 1/2 cup fresh dill sprigs
  • 2 whole cloves garlic, peeled
  • 2 Tbs. plus 2 tsp. olive oil
  • 1 7-oz. pkg. frozen artichokes, thawed and quartered
  • 1 10-oz. pkg. fresh green beans (about 2 cups)
  • 1 lb. fettuccine
  • 1 6-oz. bag baby spinach
  • 2 cups low-sodium vegetable broth
  • 1 Tbs. lemon juice
  • 1 1/2 tsp. lemon zest
  • 1 cup crumbled feta cheese

Preparation

1. Bring large pot of salted water to a boil.

2. Blend parsley, dill, garlic and 2 Tbs. oil in food processor.

3. Heat 2 tsp. oil in nonstick skillet over medium-high heat. Saute artichokes 2 minutes, or until heated through. Set aside.

4. Add green beans to boiling water. Simmer 5 minutes, then remove from pot with slotted spoon. Cook pasta in boiling water according to package directions, or until al dente; drain.

5. Return pot to stove. Add spinach, 1 cup broth, lemon juice and zest, artichokes, pasta, beans and herb mixture. Cook 3 minutes, or until spinach wilts, moistening with remaining cup of broth as needed. Season with salt and pepper. Divide pasta among serving plates, sprinkle with feta cheese, and serve.