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Artichoke, lemon and parmesan pasta
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350g essential Waitrose spaghetti
2 tbsp essential Waitrose olive oil
390g can essential Waitrose artichoke hearts in water, drained and quartered
2 garlic cloves, crushed
5 tbsp essential Waitrose creamy soft cheese
1 lemon, zest and juice
1 x ½ x 25g pack basil, leaves sliced
4 tbsp grated essential Waitrose parmigiano reggiano
1. Cook the spaghetti according to pack instructions and drain, reserving 100ml of the cooking water.
2. Meanwhile, heat the oil in a large frying pan over a medium heat. Stir in the artichokes and cook for 3 minutes to heat through, then stir in the garlic and cook for another minute. Add the soft cheese, lemon zest and juice, basil and reserved cooking water.
3. Cook for 5 minutes until creamy. Toss in the cooked spaghetti and parmesan, season and mix together well. Serve with a little extra grated cheese, if liked.
Typical values per serving:
This recipe was first published in March 2012.
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