AI-generated imageLemon-Artichoke and Olive Spaghetti with Arugula
A quick two-serving spaghetti dish tossed with lemon-Parmesan dressing, drained jarred artichokes, black olives and fresh arugula.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
1. Wash hands, rinse and dry 70 g arugula. Drain 140 g jarred artichokes and cut into 2 cm chunks, then halve 55 g olives. Wash lemon and obtain 2 g zest and 25 ml juice.
- 02
2. Boil plenty of water and cook 180 g spaghetti for the package time, around 8–11 minutes, until no hard center remains. Reserve 60 ml hot pasta water and drain.
- 03
3. Whisk 30 ml olive oil, 25 ml lemon juice, 2 g zest, 30 g Parmesan and 1 g pepper in a large bowl. Add hot pasta, 60 ml pasta water, 140 g artichokes and 55 g olives and toss for 1–2 minutes until coated.
- 04
4. Gently toss in 70 g arugula at the end, divide between two plates and serve at once. If dry, add 15 ml hot water gradually.
Before you cook
Contains wheat and milk; check jarred artichoke seasonings for other allergens. Use ready-to-eat jarred artichokes and thoroughly wash arugula. Chill leftover pasta within 2 hours at or below 4°C and reheat to 74°C.
Allergens: wheat (spaghetti), milk (Parmesan), check artichoke jar seasoning for additional allergens
Image & source credits
AI-generated image.
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