Ingredients
- 2 Tbsp olive oil
- 4 cloves garlic, minced
- 3/4 lb sugar snap peas, halved lengthwise
- 1 red bell pepper, thinly sliced
- 2 carrots, shaved with a peeler
- 1 (9-oz) box artichoke hearts, thawed
- Kosher salt and freshly ground pepper
- 1 lb whole wheat spaghetti or linguine
- 1 tsp finely grated lemon zest
- 1 Tbsp Dijon mustard
- 1 cup finely grated Parmesan cheese
- 1/4 cup 2% evaporated milk
- Torn fresh basil
Details
Preparation time 30mins
Cooking time 30mins
Adapted from parade.condenast.com
Preparation
Step 1
Warm oil over medium heat in a large skillet. Cook garlic until golden, about 2 minutes. Add peas, bell pepper, carrots, and artichoke hearts. Season lightly with salt and pepper. Increase heat to medium-high and cook until just tender, stirring occasionally, about 5 minutes.
Meanwhile, cook spaghetti in a large pot of salted, boiling water. When pasta is nearly done, set aside 1½ cups cooking water, then drain pasta. Toss pasta with vegetables in skillet. Reduce heat to medium. Add 1 cup pasta cooking water, lemon zest, mustard, Parmesan, and evaporated milk. Cook gently until mixture is combined and creamy. Add more cooking water if pasta gets too dry. Taste and season with more salt and pepper, if desired. Divide among 6 bowls; top with fresh basil.
Serves 6. PER SERVING: 460 cal, 69g carbs, 20g protein, 10g fat, 15mg chol, 370mg sodium, 15g fiber
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