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 in a lemon parsley butter before being served over a bed of gourmet lemon pepper pasta. A squeeze of fresh lemon juice and a sprinkling of ricotta salata 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, scampi butter (butter, garlic, lemon zest, parsley), lemon, ricotta salata

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.