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Artichoke, olive & lemon pasta

Packed with flavour, requires minimal shopping and ready in 15 minutes. A perfect Monday night supper

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 528
  • Carbohydrates 76
  • Saturated Fat 4
  • Sugar 4
  • Protein 18
  • Fat 19
  • Fibre 4
  • Salt 1.06

Nutrition per serving

  • Calories 528
  • Carbohydrates 76
  • Saturated Fat 4
  • Sugar 4
  • Protein 18
  • Fat 19
  • Fibre 4
  • Salt 1.06

Ingredients

  • 400g spaghetti
  • zest and juice 1 lemon
  • 3 tbsp olive oil
  • 50g freshly grated parmesan
  • 100g artichoke hearts from a jar
  • handful black olive
  • 100g bag wild rocket

Method

  1. Boil the pasta. While it cooks, mix together the lemon zest and juice, oil and Parmesan.

  2. Drain the pasta, reserving 3 tbsp of the cooking water, then return to the pan with the lemon mix, cooking water, artichokes and olives. Heat through briefly, season well, stir through the rocket, then serve.

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