Dairy Free Artichoke Lemon Pasta

This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my privacy policy for more information.

Summer nights are the perfect time to enjoy an easy lemony, dairy free pasta dinner. Especially when it’s quick, vibrant and filled with flavor! 

Made with gluten free pasta but you can use any pasta you like. A quick reminder and it’s a big one! Before draining the pasta, remember to keep 1 cup of pasta water. This is important since we aren’t adding any cream. Using a little bit of starchy pasta water will help bind the pasta and sauce together.  You may not use all of it but better to have extra.

The sauce is simple, using avocado oil, dairy free butter, garlic, lemon juice, lemon zest, salt, pepper and dairy free parmesan cheese. Mmm, can you taste it already?

Now let’s chat about what I believe is an underutilized vegetable, the artichoke. In my opinion, artichokes don’t get used enough! I think because a lot of people never ate them before, so they may be uneasy to cook with them. Artichoke hearts are very tender and tend to be quite soft. In fact, they are often compared to eggplant, which has a similar texture.

*Side note, most grocery stores now stock frozen artichokes which is a wonderful way to have them on hand all year.

Artichoke hearts and peas are such delicious seasonal  veggies for this dish. Again, I opted for frozen with both, but you can use fresh if preferred. Canned is good too, just be sure to drain and rinse them first.

This pasta makes for a wonderful meatless, main meal or as a light side dish. It can also accompany a salad and any protein. Finish it off with a drizzle of extra virgin olive oil, fresh garden herbs, like Italian parsley and chives.

Voila, a quick pasta dish for everyone!

Many Hugs,

Cathleen

entrees, pasta, sides

Yield: 6

Author: Cathleen Crobons

Print

With ImageWithout Image

Dairy Free Artichoke Lemon Pasta

Prep time: 10 MinCook time: 15 MinTotal time: 25 Min

Ingredients

• 1 box gluten free pasta (12 oz.)⁣
• 1 Tablespoon avocado oil⁣
• 2 Tablespoons dairy free butter, divided⁣
• 1 clove garlic, minced⁣
• zest of 1 lemon⁣
• 1 bag frozen artichoke hearts, chopped⁣
• 2 cups frozen peas⁣
• juice of 1 large lemon⁣
• 1 cup dairy free parmesan cheese⁣
• fresh Italian parsley and chives, chopped for garnishing⁣
• 2 Tablespoons of olive oil⁣
• sea salt and pepper to taste⁣

Instructions

1. In a large pot, cook pasta according to package directions. When ready, drain, reserving 1 cup of pasta water and save for later in the recipe.
2. ⁣While the pasta cooks, warm a large pan over medium heat. Drizzle the avocado oil and 1 tablespoon of dairy free butter. Then add minced garlic, lemon zest, a pinch of salt, and black pepper. Stir and cook for 1-2 minutes. Watch carefully so the garlic doesn’t burn.⁣
3. ⁣Stir in artichokes and frozen peas. Sauté until heated through, about 3-5 minutes. Stir in lemon juice and remove from heat.⁣
4. ⁣Add in cooked pasta, ½ cup of the pasta water, remaining butter and dairy free parmesan. Stir and add in more pasta water if needed. I like to garnish the pasta with olive oil, sea salt and pepper to taste. A few slices of lemon, fresh chopped parsley and chives.⁣
5. ⁣You can enjoy this pasta dish as is, or top with your favorite protein.

Nutrition Facts

Calories

461.18

Fat

17.33

Sat. Fat

5.06

Carbs

62.79

Fiber

4.28

Net carbs

58.52

Sugar

3.05

Protein

15.5

Sodium

374.22

Cholesterol

11.33

Nutritional Info is generated automatically and may not be 100% accurate.