Healthy Roasted Lemon Artichoke & Browned Pasta
This dish combines nutty whole-grain pasta with roasted artichokes, caramelized lemon, and a touch of Parmesan. Browning the pasta in olive oil before boiling gives it a deeper, toasty flavor, while the roasted lemon adds a tangy brightness. It’s a healthy yet comforting vegetarian main.
⏱️ Time
Prep time: 15 minutes
Cook time: 25 minutes
Total time: ~40 minutes
Ingredients
For the roasted artichoke & lemon:
1 can (14 oz / 400 g) artichoke hearts (drained, quartered) OR 2 fresh artichokes (trimmed, steamed, quartered)
1 lemon (thinly sliced, seeds removed)
2 tbsp olive oil
1 tsp dried oregano
Salt & black pepper, to taste
For the pasta:
250 g (about 9 oz) whole wheat spaghetti, penne, or farfalle
2 tbsp olive oil
2 cloves garlic (thinly sliced)
½ tsp chili flakes (optional, for heat)
½ cup low-sodium vegetable broth (or reserved pasta water)
¼ cup grated Parmesan (or pecorino, optional)
2 tbsp fresh parsley (chopped)
Instructions
Roast the artichokes & lemon:
1. Preheat oven to 200°C (400°F).
2. Toss artichoke hearts and lemon slices with olive oil, oregano, salt, and pepper.
3. Spread on a baking sheet and roast 18–20 minutes, flipping halfway, until golden and slightly crisp.
Brown the pasta:
1. In a deep skillet, heat 2 tbsp olive oil.
2. Add dry pasta and toast for 3–4 minutes, stirring, until golden and nutty.
3. Add enough boiling water (or broth) to cover pasta, season lightly with salt, and cook until al dente (it will absorb liquid like risotto). Add extra water if needed.
Bring it together:
1. In the last 2 minutes of cooking, stir in garlic and chili flakes.
2. Toss in roasted artichokes and caramelized lemon slices.
3. Add a splash of broth or reserved pasta water to loosen.
4. Finish with Parmesan and fresh parsley.
️ Serving Suggestions
Top with toasted pine nuts or almonds for crunch.
Serve alongside a fresh arugula salad.
Add grilled chicken or shrimp for extra protein.
Notes & Tips
Fresh artichokes give the best flavor, but canned or jarred (in water, not oil) work well.
Roasting the lemon mellows its bitterness and brings out a sweet tang.
Toasting the pasta gives it a nutty depth similar to Mediterranean “fideos” or Middle Eastern “freekeh.”
❓ Frequently asked questions FAQ
Q: Can I make this vegan?
Yes — just skip Parmesan or replace with nutritional yeast.
Q: Can I use gluten-free pasta?
Yes, though gluten-free pasta doesn’t toast as well. Try chickpea pasta for extra protein.
Nutritional information
Calories: ~360
Protein: 12g
Carbs: 54g
Fat: 11g
Fiber: 8g