8 oz. whole grain pasta, any shape
1 tablespoon canola oil
1 lb. asparagus, trimmed, cut into 1” pieces
1 (14 oz.) can artichoke hearts, drained, chopped
2 garlic cloves, diced
1/2 teaspoon red pepper flakes
1 lemon, zest and juice
3 tablespoons olive oil
1/4 cup parmesan cheese, shredded
Fresh basil, for garnish
No Salt Seasoning and Pepper, to taste
Cook pasta according to package directions.
In a large skillet or Dutch oven up to medium heat, add canola oil. Saute the asparagus for 1-2 minutes with no salt seasoning and pepper. Add artichoke hearts and garlic. Cook, stirring often, for 2-3 minutes. Mix in cooked pasta, red pepper flakes, lemon zest and juice, no salt seasoning and pepper. Cook for 3-4 minutes. To serve, stir in olive oil and top with parmesan cheese. Garnish with basil. Serve immediately.
Sponsor: Intermountain Medical Center Heart Institute