Gluten-Free Lemon Artichoke Pasta Recipe!
OIL USES: Sauté
INGREDIENTS
SERVINGS: 4
- 12 oz of gluten-free corn and rice pasta
- 6 tablespoons GOYA® Extra Virgin Olive Oil
- 15 oz of artichoke hearts cut into quarters, drained, and dried
- 1 chopped onion
- 2 cloves of garlic, minced
- 2 juice from lemons. Grate the skin
- 2 tablespoons GOYA® Nonpareilles Capers
- 0.5 cup of chopped parsley
- 0.5 cup of grated Parmesan cheese
- 0.5 teaspoon black pepper
PREPARATION
1
Boil water and salt in a large pot. Cook the pasta according to the instructions on the package. Drain the pasta and keep a bit of the water you used for cooking it.
2
While cooking the pasta, prepare the sauce. To do that, heat the olive oil over medium-high heat in a large frying pan. Cook the artichokes until they are brown on each side. Set them aside.
3
Brown the onion and then add the garlic, the lemon zest, the lemon juice, and the capers. Cook until the sauce begins to thicken slightly.
4
Add the pasta and the artichoke hearts, stirring well until the pasta is covered with sauce. If the sauce seems too dry, add a bit of the water you kept from cooking the pasta.
5
Add the parsley and Parmesan cheese, mixing all the ingredients. Season to taste with salt and pepper.
