Garlic Asparagus and Artichoke Pasta with Dorot

 

It’s been quite a while since I’ve posted a pasta recipe in this little space— far too long comparatively to the amount of pasta we actually EAT in my household— so today, we’re changing that! This is actually a recipe I make all the time for weeknight dinners, mostly because it’s just so darn quick and easy, while also being equally delicious.

You know those things you cook all the time, you hardly even call them a “recipe” anymore?? This is totally one of those.

 

 

So the best way to introduce this pasta dish is by talking about the product I’m partnering with today, Dorot herbs! Have you heard of Dorot??? To be honest, I hadn’t before my first partnership with them, but I have been absolutely hooked ever since I tried them.

Dorot herbs are frozen herb, garlic, and ginger cubes that are made with freshly picked products which are flash frozen within 90 minutes of harvest. How cool is that?!? They’re frozen into these convenient little ice cubes trays so you just pop them out and mix them into your dishes— no chopping, mincing, or chiffonading required!

 

 

This pasta dish is loaded with garlic, so these Dorot crushed garlic cubes made my job so darn easy when it came time to dressing my pasta. But we’ll get to that in a minute.

If you’re interested in finding this product near you, I purchase my Dorot herbs at my local Trader Joe’s (see photos above), but you can also find them in the freezer section at Whole Foods, Kroger, or Giant.

For more recipe ideas using Dorot herbs, check out this Tuscan Vegetable Pasta Soup and this One Pot Ginger & Greens Miso Ramen!

 

 

Now, as we were saying, this pasta dish is one of the easiest weeknight meals you could ever imagine. I usually made this dish with roasted cauliflower, but I decided to move towards a “spring” direction since it’s, well, spring!

Instead of cauliflower, I roasted up some tender asparagus and sautéed some sliced artichoke hearts in a little olive oil, then tossed with them both with some whole wheat spaghetti. I dressed with whole thing with lots of smooth olive oil, a few crushed garlic cubes, a big squeeze of lemon juice, and some fresh thyme.

The result is this simple, flavorful, fresh pasta that you could just twirl and slurp all night long! Serve it up with a big glass of white wine and your Tuesday night is SET.

 

 

So if you’re looking for a quick meal this week, or any day for that matter, this simple, fresh pasta is your ticket. You can easily substitute gluten free or white pasta if desired, and adjust the amount of garlic and olive oil depending on your taste buds. My husband also added on some grilled chicken for protein and he said that was fantastic! Whatever fits your fancy 🙂

Now let’s all just curl up with a big glass of wine and eat PASTA!

 

Garlic Asparagus and Artichoke Pasta

Serves 3-4
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Dietary Gluten Free, Vegan, Vegetarian
Meal type Main Dish

Ingredients

  • 8oz spaghetti of choice (whole wheat, brown rice, etc)
  • 8 asparagus spears, chopped into 2'' pieces
  • 5 artichoke hearts, halved (I use Trader Joe's brand)
  • 5-6 tablespoons extra virgin olive oil, (divided)
  • 3-4 Dorot crushed garlic cubes or garlic cloves, minced
  • juice of half a lemon
  • salt and pepper, to taste
  • fresh thyme (optional)

Directions

Step 1
Preheat oven to 400 degrees F. Toss asparagus pieces in a 1/2 tbsp of olive oil and salt and pepper. Place on a baking sheet and roast for 15-20 minutes. Remove and set aside.
Step 2
While asparagus is roasted, boil a pot of water for pasta. Cook as directed on package. Drain and set aide.
Step 3
Drizzle 1 tbsp of extra virgin olive oil in a large skillet. Add in halved artichoke hearts and cook over medium heat for 3-4 minutes on each side. Remove and set aside. Pour cooked pasta into this same skillet and drizzle with 2-4 tbsp of olive oil. Toss to coat. Add in 3-4 Dorot crushed garlic cubes, lemon juice, and salt and pepper, to taste. Stir to combine all the flavors.
Step 4
Last, add in your roasted asparagus and sautéed artichoke hearts, and sprinkle with fresh thyme. Serve it up!

pumpkinandpb

Hi, I’m Liz and this is my food blog where I share my love of healthy foods and whole ingredients. You will find mostly vegetarian dishes, plenty of sweets, and lots of love from this little kitchen in Durham, North Carolina!

9 Comments

  1. This pasta sounds amazing, Liz! I love all the bright and fresh flavours. I was just thinking I need more asparagus pastas in my life – love when things work out that way 😉

    • Too funny! I’m always down for asparagus pasta 🙂

  2. This looks so great, Liz! I love the idea of curling up with a glass of wine and a big bowl of pasta :):) It’s been so long since I’ve had spaghetti, but I definitely need to get back on that.

    • Definitely get back on that pasta train! With a big glass of wine of course 😉

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