Artichoke Asparagus Pasta

Created by: Kay Lee
Yield: 4 servings

Warmer weather heralds our own town of Castroville to show off the exotic artichoke. The flower vegetable provides nearly 7 grams of fiber to support digestion and help control blood sugar levels. It also feeds beneficial gut bacteria that boosts immunity, mood, and anti-inflammation defenses.

Ingredients:

• 12 ounces brown rice or whole wheat penne pasta
• 1-2 Tablespoons olive oil
• 4 cloves of minced garlic
• 12 ounces of frozen or cooked artichoke hearts
• 2 Tablespoons capers
• 2-3 Tablespoons Meyer lemon juice
• ½ cup coarsely chopped Italian parsley
• 5 thick asparagus stalks
• Salt and pepper to taste

Instructions:

• Follow package directions to cook pasta. Drain and set aside in large bowl.
• Slice asparagus stalks diagonally. Blanch and set aside.
• Heat 1 tablespoon of olive oil in medium skillet over medium heat and add minced garlic. Briefly sauté until fragrant.
• Add artichoke hearts, heat thoroughly and lightly brown.
• Add capers, lemon juice, salt, and pepper to taste.
• Add artichoke mixture with blanched asparagus, Italian parsley, and 1 tablespoon olive oil into bowl of pasta. Toss to combine well with penne pasta.
• Just prior to serving, add an extra splash of lemon juice.

• May substitute 12-ounce jar of drained, marinated artichoke hearts instead of 12 ounces of frozen or cooked artichoke hearts. Second tablespoon of olive oil, salt, and pepper to taste, or may be eliminated.

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