Lemon Pasta with Artichokes and Lentils
A nice light dish with bright flavor that is hearty and filling in spite of its apparent lightness.
- 4 oz. whole-wheat spaghetti
- 6 oz. preserved (in oil) artichoke hearts, sliced
- 3 tbs. fresh basil, chopped
- Grated zest and juice of ½ lemon
- ⅓ cup of lentils (preferably small French)
- 3 tbs. olive oil
- 3 tbs. parmesean cheese
- Salt and pepper, to taste
In a large pot, boil water with a few pinches of salt.
Bring to a boil and cook the spaghetti to the directions on the package, about ten minutes.
While the pasta is boiling: In a pan on the stove, combine lentils with 1 ⅓ cups of water, bringing water to a boil and then lowering the heat to a simmer, about 12 minutes.
When lentils are cooked, drain off any excess water, and then stir in olive oil, sliced artichokes, and the juice and grated zest from half a lemon.
Combine over low heat for about a minute, and then stir in basil and cheese.
Season with salt and pepper to taste. Plate half the pasta and conserve the rest for tomorrow’s lunch.
Makes two relatively modest servings
Prep time is maybe 10 minutes.
Cooking time is about 20 minutes
Recipe scales well for doubling or tripling.