Today we're bringing you a new, gluten-free recipe that is ideal for lunch or dinner. It's quick to cook, as it can practically be prepared in the amount of time it takes the pasta to boil, and it's the ideal dish for hot days because of its combination of fresh, light ingredients like lemon and artichokes. Bon appetit!
How many servings do you want to cook?- +
of gluten-free corn and rice pasta
of extra virgin olive oil
of artichoke hearts cut into quarters, drained, and dried
of garlic, minced
juice from lemons. Grate the skin
of chopped parsley
of grated Parmesan cheese
Boil water and salt in a large pot. Cook the pasta according to the instructions on the package. Drain the pasta and keep a bit of the water you used for cooking it.
While cooking the pasta, prepare the sauce. To do that, heat the olive oil over medium-high heat in a large frying pan. Cook the artichokes until they are brown on each side. Set them aside.
Brown the onion and then add the garlic, the lemon zest, the lemon juice, and the capers. Cook until the sauce begins to thicken slightly.
Add the pasta and the artichoke hearts, stirring well until the pasta is covered with sauce. If the sauce seems too dry, add a bit of the water you kept from cooking the pasta.
Add the parsley and Parmesan cheese, mixing all the ingredients. Season to taste with salt and pepper.
Your favorite recipes
Save your recipes for cooking whenever you want.