- Prep-time: / Ready In:
- 8 cups
- Serving size: 2 cups
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Reminiscent of pasta with clam sauce, this flavor-packed dish features frozen artichoke hearts cooked to creamy perfection with tender linguine pasta. French green lentils add an earthy heft which is perfectly balanced by citrusy lemon zest, briny capers, and fragrant fresh oregano. Ready in 30 minutes or less, this dish comes together in about the time it takes to cook the pasta!
Tips: This recipe calls for cooked French green lentils, so be sure to have those on hand, or allow extra time to cook them beforehand. Cooked lentils freeze well; batch-cook a load and keep a store in your freezer for meals like this.
To make this dish gluten-free, use gluten-free linguine or other gluten-free pasta.
For more inspiration, check out these tasty ideas:
- Summer Pasta Bowls with Grilled Veggies and Cashew Cream Sauce
- Linguine with Mushroom Pesto
- Lemony Asparagus Fettuccine
- Or this collection of Pasta and Noodle Recipes You Can Make in 30 Minutes or Less
By Ellen Boeke,
Ingredients
- ¾ cup coarsely chopped shallots (3 shallots)
- ½ cup low-sodium vegetable broth
- 4 cloves garlic, coarsely chopped (1 tablespoon)
- 12 oz. dry whole wheat linguine or angel hair pasta
- 1 12-oz. package frozen artichoke hearts, thawed and chopped, or one 14-oz. can, drained and chopped
- 2 cups cooked French green lentils
- 2 tablespoons white balsamic vinegar
- 2 tablespoons capers, drained
- 1 tablespoon chopped fresh oregano
- 2 teaspoons lemon zest
- ¼ teaspoon sea salt
- ¼ teaspoon crushed red pepper
- Lemon wedges
Instructions
- In a large skillet cook shallots over medium 5 minutes or until tender, stirring frequently and adding broth, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add garlic; cook 2 minutes.
- Meanwhile, prepare pasta according to package directions. Reserve 2 cups pasta cooking water. Drain pasta and return to pot.
- Stir the remaining broth and the next eight ingredients (through red pepper) into skillet. Heat through. Add to pasta; toss to combine. Add enough pasta cooking water to make saucy, tossing with tongs. Sprinkle with additional fresh oregano. Serve with lemon wedges.
Per serving (2 cups): 480 calories, 97 g carbohydrates, 24 g protein, 3 g total fat, 1 g saturated fat, 0 g cholesterol, 298 mg sodium, 20 g fiber, 8 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (7)
(3 from 5 votes)This is a simple, straightforward recipe which is always good to have on some nights. I thought the capers were a nice ingredient and do think they would be missed is left out. I always have a difficult time getting white balsamic vinegar so I used white wine vinegar instead. I also was unfortunately and surprisingly out of oregano so I used herb de Provence which was a good substitute. I’ll probably use that again since we really liked it. I also think roasted pine nuts would be good and I’m trying those on it next time. I amped up the lemon squeeze based on the comments above.
Extremely bland. No flavor at all. Disappointing.
Quick but mostly tasteless. I'm not a great cook and can't tell you what's missing except flavor.
Can this be cooked, frozen and reheated later?
Found it to be rather bland.
This receipe would be so much better if the proper pasta was used. Long, thin pastas (such as spaghetti or linguine) work well with lighter sauces that can coat each strand evenly. Ridged or twisted pastas (for example, rigatoni, penne, or fusilli) have surfaces and hollows that catch chunky ingredients in thicker sauces. This sauce is made for a ridge or shell type pasta.
Yum, we loved this! I did not have capers and we didn't miss them. Used generous amount of dried oregano as forgot to by fresh. We used lemon juice liberally after serving, and decided to just juice the lemon instead of messing with wedges. Comfort food! Thank you for the delicious and easy recipe. Agree that French lentils are a must for this one, brown lentils will just mush up.