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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