Linguine with Artichoke and Lemon | Authentic Italian Taste
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25 min
Quick
Sezamo
O rețetă italiană de vară, rapidă și elegantă: paste linguine învăluite într-un sos mătăsos de lămâie și usturoi, cu inimi fragede de anghinare și parmezan aromat.
Preparation method
Preparation and Flavor Base
Boil the linguine pasta in a large pot of salted boiling water according to the package instructions until al dente. Reserve a cup of the pasta cooking water before draining.
Meanwhile, drain the artichoke hearts and cut them into halves or quarters. Peel and thinly slice the garlic cloves. Wash the lemon, zest the yellow peel, and squeeze the juice.
Sautéing and Assembly
In a large skillet, heat the olive oil over medium heat. Add the sliced garlic and a pinch of chili flakes, sautéing for 1 minute until the garlic becomes fragrant and lightly golden.
Chef's tip
For an even fresher summer flavor, you can add a few fresh mint leaves alongside the parsley.
The pasta cooking water is full of starch and is the secret to a creamy sauce without cream.
Ingredients
Nutritional values
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