Zucchini, Artichoke and Lemon Pasta

INGREDIENTS:

1/3 pound dried spaghetti
2 tablespoons olive oil
1 red onion, thinly sliced
2 cloves garlic, crushed
2 zucchini, cut into matchsticks
1 jar marinated artichoke hearts, drained
4 tablespoons cream
zest of 1 lemon
2 tablespoons lemon juice
1 Tbsp of italian seasoning
½ cup freshly grated Parmesan plus extra for serving
Salt and Pepper
2 tablespoons chopped flat-leaf parsley
Optional: Chopped Basil and oregano

DIRECTIONS:

STEP 1: Cook the spaghetti in a large saucepan of boiling salted water until al dente. Reserve 1 cup of the cooking water then drain the spaghetti and tip back into the saucepan. Toss with a little olive oil and cover to keep warm.

STEP 2: Heat the olive oil in a large sauté pan and add the onion and garlic with a good pinch of salt, cook for a couple of miniutes. Add the zucchini and artichokes and cook until the onions and zucchini are almost tender. Add the cream, lemon zest and juice, Itlaian seasoning, Parmesan and ½ a cup of the reserved cooking water. Season with salt, pepper and simmer until reduced a little.

STEP 4: Tip the sauce over the hot spaghetti and combine, adding a little extra cooking water if needed to loosen the sauce. Stir in the parsley and fresh basil and oregano.

TO SERVE: Divide the pasta and vegetables between warm bowls and top with extra Parmesan and a grind of pepper.

Paired with La Ferme Du Mont Cotes Du Rhone
Recipie adapted from Dish Magazine

Zucchini, Artichoke and Lemon Pasta

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