Springtime Pasta Recipe - Easy Weeknight Dinner!

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast is dairy-free and adds a cheesy flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a more affordable option for sautéing.

Prepare a pot of water and bring it to a simmer.

Snap malfade pasta in half for easier cooking and twirling in the pan.

Use canned artichoke hearts, cut them in half, and pat them dry with paper towels.

In a high-sided skillet, melt 3 tablespoons of butter with a drizzle of olive oil until golden brown.

Add the halved artichokes to the skillet, cut side down, and cook until golden, about 2-3 minutes.

Remove the artichokes and add minced garlic to the skillet with more butter and olive oil.

Add capers and the zest of half a lemon to the skillet, cooking on low until the pasta water boils.

Trim asparagus, cutting the tips and slicing the stalks on a bias to match the size of the tips.

Cook the pasta in boiling salted water for about 8-12 minutes, checking for al dente.

When the pasta is almost done, add asparagus to the boiling water for the last 30 seconds of cooking.

Reserve some starchy pasta water before draining the pasta and asparagus.

Combine the drained pasta and asparagus back into the skillet with the sauce.

Add reserved starchy water to the skillet to emulsify the sauce with the pasta.

Stir in grated parmesan cheese and adjust seasoning with salt and pepper to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens