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Lemon Artichoke Piccata Pasta

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Lemon Artichoke Piccata Pasta

40 minutes total

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Ingredients

Serves 4

1 Box Barilla® Chickpea Rotini pasta
2 Tablespoons extra virgin olive oil
½ Cup yellow onion, chopped
2 Cloves garlic, minced
½ Cup dry White wine
½ Cup veggie broth
½ Cup heavy cream
½ Cup Parmigiano-Reggiano cheese, freshly grated
1 14- ounce can quartered artichoke hearts, drained
2 Tablespoons capers drained
¼ Cup fresh parsley, chopped
1 Teaspoon grated lemon zest
1 Tablespoon butter
To taste Salt and black pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Heat olive oil in a large high-sided sauté pan over medium heat. Add onions and garlic; cook 3 to 4 minutes, until softened.

Step 2

Stir in artichokes, capers; sauté two minutes then add wine. Reduce to half, stir in cream and veggie broth, bring to a simmer, season with salt and pepper.

Step 3

Bring a large a pot of water to a boil, cook pasta according to package directions. Drain and toss with sauce over high heat until well combined.

Step 4

Turn heat off, stir in cheese, butter, lemon zest and parsley before serving.

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Barilla Chickpea Rotini Pasta
Chickpea and Red Lentil Pasta

Chickpea and Red Lentil Pasta

Chickpea Rotini Pasta

Surprisingly One Ingredient. All Chickpea, No Xanthan Gum.

Rotini made from chickpeas, and chickpeas only, for a good source of plant protein without additives, like xanthan gum. Make what you love without hesitation. Looking for cooking ideas? Check out our recipe section for inspiration!

  • Shape Rotini
  • Cook time 8–10 mins
  • Pack size 8.8 oz.
  • Range Chickpea and Red Lentil Pasta
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