One pot artichoke, lemon and cream cheese pasta.
Cook time: 15 mins | Prep time: 10 mins | Serves: 4
Ingredients.
3 cups penne pasta, any preferred pasta
4 garlic cloves, minced
1 Spanish onion, small, finely diced
1 cup marinated artichokes, roughly chopped
1 litre chicken broth/stock (can be vegetable broth)
125g cream cheese
1 small lemon, zest and juice
1/2 cup parsley, roughly chopped
40g parmesan, grated
Serve with
1 tablespoon cracked black pepper
sea salt to taste
drizzle extra virgin olive oil
Method.
1. add the pasta, garlic, onion, artichokes, and broth in a heavy base saucepan with a lid. Mix through and bring to a boil.
2. Place the lid on and simmer on low-medium heat for 12-15 minutes. Stir halfway through the cook. Test pasta after 12 minutes. Take off the heat when pasta is al dente.
3. Stir in lemon zest, lemon juice, cream cheese and parsley. Top with parmesan, olive oil, salt and pepper.
Cooking Notes:
You can substitute the artichokes for marinated red peppers. Stir through sun-dried tomatoes for an extra burst of flavour and colour.
