Speedy Artichoke and Arugula Pasta Toss

Artichoke and Arugula Pasta Toss 3.jpg

We're springing forward this weekend with Daylight Savings, so I figured it was about time (get it!) for a spring recipe - even though it seems winter just can't take the hint. 

This pasta dish is spring in a bowl - wrapped around yummy pasta because it's still pretty darn cold out! It's bright from the lemon, peppery from arugula, and buttery from the pine nuts. 

The artichoke hearts add a heft and earthiness to the dish. If you're not familiar with or used to cooking artichokes, don't worry! I almost always use the frozen or jarred variety for recipes like this which makes it super easy and speedy for a weeknight meal.


Speedy Artichoke and Arugula Pasta Toss

Serves 2 | 25 minutes

2 servings pasta of choice (I used brown rice spaghetti)

1 Tbs. olive oil, plus more for topping
2 tsp. fresh thyme leaves
2 cloves garlic, thinly sliced
pinch red pepper flakes
1 1/2 cups frozen artichoke hearts, thawed*
good pinch fine sea salt, more to taste
2 big handfuls arugula
Zest + juice from 1/2 a lemon
2 Tbs. pine nuts, lightly toasted
flakey sea salt, for serving

Bring a large pot of water to boil and cook pasta according to package directions. Be sure to season the water well with sea salt. 

Meanwhile, heat a large sauté pan to medium. Add olive oil, thyme leaves, garlic, and red pepper. Cook until just fragrant and starting to sizzle, 60 seconds. Add artichoke hearts, being careful as they can splatter if still wet, and a good pinch of sea salt. Cook for 3-5 minutes until starting to brown - be careful not to over-stir or you’ll break up the artichokes. 

When the pasta is ready, reserve a 1/2 cup of pasta water, then drain well. Add pasta to artichoke mixture along with a splash of pasta water (not all of it), lemon juice, lemon zest, and arugula. Toss until well combined and arugula starts to wilt. If pasta looks dry, add another splash of pasta water.

Divide pasta between two serving bowls and top with pine nuts + additional lemon zest + a drizzle of olive oil + a sprinkling of flakey sea salt.


*If you can’t find frozen artichoke hearts, canned would work in a pinch. Just make sure they’re not seasoned and drain well.