Lemon Pepper Pasta with Artichokes & Sweet Peppers

You'll love the fresh and zippy flavor of this delicious vegetarian dinner featuring lemon pepper taglierini. Artichokes and sweet peppers are sautéed with an olive tapenade and lemon garlic butter before being served over a bed of gourmet lemon pepper pasta. A squeeze of fresh lemon juice and a sprinkling of grated Italian cheese are the finishing touches.

Allergens: Wheat, Milk, Eggs

Ingredients: Lemon pepper tagliorini (wheat flour, eggs, lemon zest, black pepper, lemon juice, salt), artichokes, mini sweet peppers, muffaletta tapenade (olives, sunflower oil, red peppers, cauliflower, carrots, celery, pepperoncini, garlic, red wine vinegar, capers, spices, sea salt), lemon garlic herb butter (butter, garlic, lemon zest, parsley), lemon, Italian cheese blend

Supplies to gather

  • Sauce pot (3 quarts or larger)
  • Saute pan (12 inches or larger)
  • Kitchen knife & cutting board
  • Pasta strainer
  • Cooking spoon
  • Salt & pepper
Get Cooking!

Let's get cooking

Step 1

Fill a sauce pot with 2 quarts of water, and place onto the stovetop. Season the water with 1 tbsp. of salt, and bring to a boil.

Meanwhile, gently wash the produce, and then use a kitchen knife and cutting board to:

  • Slice the mini sweet peppers into thin rings.
  • Slice the chives crosswise into ½” long pieces.
  • Slice the lemon into wedges.

Place a large saute pan onto the stovetop, add 2 tbsp. of cooking oil, and set the heat to medium-high. When the oil is hot, add the sliced mini sweet peppers. Be careful for any oil splatter. Season lightly with salt and pepper. Cook for 2 min, or until softened and lightly browned. Add the artichokes, and cook for 1-2 additional min.

Step 2

Meanwhile, add the lemon pepper taglierini to the pot of boiling water and cook for 4 min, or until it reaches your desired doneness.

Reserve a ¼ cup of the pasta water and then drain the lemon pepper taglierini. Add the pasta, scampi butter and half of the chives. Squeeze in the juice from a lemon wedge and stir well to combine. Create a pan sauce by adding spoonfuls of the reserved pasta water as desired and stir together. Turn off the heat.

Step 3

Let’s plate: use tongs to place the pasta and vegetables into the serving bowls. Garnish with the ricotta salata and the remaining chives. Season to taste with salt and pepper.

Please note: cooking times may vary due to different appliances and temperatures. Adjust cooking times accordingly.