This easy 20 minute pantry pasta is garlicky, lemony, and packed with flavor and texture.=
Course Dinner
Cuisine Italian
Keyword 20 Minute Meal, Artichokes, Pantry Pasta, Pasta
Prep Time 5 minutesminutes
Cook Time 20 minutesminutes
Servings 3people
Ingredients
Pasta Sauce
1/2lbpasta of choice1/2 a box, linguini fini used in this recipe
5clovesgarlicminced
2tbspflour
1/2cupdry white winepinot grigio is a great option
2 cansquartered artichoke hearts in watersave 1 can of the water
1lemon
3tbspbutter
Crispy Artichoke Topping
1canquartered artichoke heartsdrained and patted dry
1tbspolive oilextra virgin
salt
Crunchy Zesty Breadcrumbs
1/2cuppano breadcrumbsunseasoned
1zest of lemon
Instructions
Crispy Artichoke Topping
Preheat oven to 400°. On a sheet pan place drained and dried artichokes, drizzle with olive oil, a pinch of salt and toss. Roast for 15-20 minutes until artichokes are golden, but not burnt. Place on side.
Crunchy Zesty Breadcrumbs
In a dry frying pan add panko, a pinch of salt, and zest of 1 lemon. On low heat toast the panko until golden brown, continuously tossing approx 5 minutes. Remove from heat.
Pasta Sauce
In a large pot, boil pasta in salty water as per instructions on packaging. Drain and save on the side.
In another large pot over low-medium heat add 2 tbsp of olive oil. Add chopped garlic and sauté until garlic is fragrant, soft, but not brown 2-3 minutes. If garlic begins to brown the heat is too high.
Create a roux by mixing in flour. Cook roux for 3 minutes.
Add wine and whisk the roux with the flour so it creates a thick smooth paste. Cook for 2 minutes.
Add artichoke hearts with 1 can of artichoke water. Stir gently to not break artichoke hearts. Simmer for 5 minutes.
Add butter and lemon juice. Add a pinch of salt or salt to taste. Stir.
Add pasta, and toss to combine. Plate and top with crispy artichoke hearts and crunchy breadcrumbs. Enjoy!