Lemon Artichoke Piccata Pasta
Lemon Artichoke Piccata Pasta
40 minutes total
- Chickpea and Red Lentil
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Garlic
- Lemon
- No Meat
- Short
- Spring Recipes
- Summer Recipes
- Weekend
- Weeknight
For more creative recipe inspiration, check out our pasta on deck collection!
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.

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