15-Minute Lemon Artichoke Pasta

Your week needs this quick and easy pasta. 

As soon as the weather starts to warm up, this pasta dish goes straight to the top of my to-make list. First of all, it’s incredibly delicious and beyond simple. It’s bright and peppery, and the combo of earthy artichokes and tangy goat cheese gives it the perfect creaminess and depth. When it comes to the pasta in this dish, I like to keep things healthyish with Banza rotini pasta, which is surprisingly good, and made with chickpeas to up the protein, fiber, and vitamins in this feast. A generous drizzle of extra-virgin olive oil and lemon juice pack a serious flavor punch while also keeping things light & bright.

Simple and yummy.

15-Minute Lemon Artichoke Pasta

8 ounces pasta (I use Banza)
2 Tablespoons olive oil (divided)
3 cloves garlic, minced
14 ounces artichoke hearts
2 cup fresh baby spinach
6-ounces goat cheese, crumbled
salt and fresh ground black pepper, to taste
2 Tablespoons lemon juice, (juice of one lemon)

Prepare the pasta according to the package directions. Drain and return to the pot. Meanwhile, add 1 tbsp. heat olive oil in a skillet over medium heat. Add the garlic and sauté for 30 seconds until fragrant.Then add the artichoke hearts to the pan. Sauté until heated through and lightly browned on the outside. Next add spinach and stir until just slightly wilted. Season with salt and freshly ground pepper, to taste. Transfer the artichoke mixture to the pot of pasta. Add the lemon juice. Toss well to combine and serve garnished with crumbled goat cheese. Enjoy!

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