This creamy artichoke pasta uses lemon zest and parsley to balance the richness of the Parmesan cheese sauce.
you’re able to use frozen or canned artichoke hearts in this healthy pasta recipe.
Cook orzo according to package directions; drain, reserving 1 cup of the cooking water.
Photo: Jen Causey
Heat oil in a large nonstick skillet over medium heat.
Add leek and garlic; cook, stirring often, until slightly softened, about 5 minutes.
Add artichokes; cook, stirring often, until heated through, 2 to 3 minutes.
Reduce heat to medium.
Stir in the cooked orzo and 6 tablespoons parsley.
Gradually stir in the reserved cooking water as needed to achieve the desired consistency.
Serve the orzo topped with the remaining 2 1/2 tablespoons Parmesan and 2 tablespoons parsley.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
