Pan-Tossed Artichoke Asparagus Spaghetti

Pan-Tossed Artichoke Asparagus Spaghetti


  • 1/2 packet  spaghetti

  • 1/2 cup marinaded baby artichoke hearts, cut into 4

  • 4 asparagus spears, chopped

  • 3 small garlic cloves, minced

  • 1/2 lemon, juiced

  • Extra virgin olive oil

  • Handful fresh parsley, chopped

  • Sea salt and black pepper to taste


  1. Bring a large pot of water to a rolling boil on medium high heat. Season generously with salt.

  2. Add spaghetti and cook (about 8 minutes – don’t over cook!).

  3.  Drain and put back in the pot.

  4. Drizzle about three tablespoons of extra virgin olive oil.

  5.  Add the minced garlic and toss to combine.

  6. Season to taste with sea salt and black pepper.

  7.  Keep warm.

  8. Toss vegetables in a generous amount of extra virgin olive oil on high heat for 4 minutes.

  9. Season with sea salt and black pepper. Add fresh parsley and spaghetti for another few minutes.

  10. Serve warm with fresh parmesan cheese on the side. Enjoy!

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