Lemon-y, Artichoke-y, Kale-y One Pot Pasta

Desserts, Healthy, Healthy (ish), Pasta, Quick and Easy, Vegetarian

I’m not gonna lie, I’m not one to jump on recipe food trends right away. I’m what you call an SEO nightmare. If I was a smart blogger, everything would be called one bowl this or 30 minute that. I’d make those Pinterest pin collages that are like ten photos deep that have like a million repins. I don’t hate on stuff like that; it’s just not really me…and I’m sort of too lazy to try it. So, I’ve been super skeptical of the one pot pasta trend that hit its peak last year when Martha Stewart posted this recipe.

Not gonna lie, I still give that water to pasta ratio major side eye. But I’m what you call an al dente freakazoid. I can’t handle mushy pasta like at all at all.

This recipe doesn’t give you that! YAY!

One of my favorite recipes of all time that I used to make like every single night when I was broke and single was this pasta, risotto style by Mark Bittman. This kinda reminds me of that (because of the chicken broth) but with no adding or anything like that.

This recipe is so simple and tastes creamy and lemon-y and the kale and artichokes are so good.

The recipe starts with all of the ingredientses. From the time the liquid starts to boil, set your timer to 7 minutes. At the 7 minute mark, test the pasta. If it’s too al dente cook it for 1 to 2 minutes more. And then turn the entire thing off. There will be some residual liquid at the bottom.

The trick is to add the creme fraiche or yogurt to that residual liquid to thicken it up. And then let it rest for about a minute. The pasta literally soaks all of it up. It’s SO good.

It’s the perfect combination of a lemon-y, creamy and so so easy.

Lemon-y, Artichoke-y, Kale-y One Pot Pasta

Prep Time: 7 minutes

Cook Time: 8 minutes

Total Time: 15 minutes

Serving Size: 4

Lemon-y, Artichoke-y, Kale-y One Pot Pasta

Ingredients

16 ounces dried linguine
3 cups water
1 1/2 cups low-sodium chicken broth
1 shallot, peeled and minced
2 garlic cloves, peeled and minced
1 1/2 cups frozen or canned or jarred (and drained) artichokes
1 cup kale, stems removed and leaves chopped
1 1/2 teaspoons salt
1/2 teaspoon crushed red pepper, plus more for garnish
1/4 cup creme fraiche or Greek yogurt (you don’t want the yogurt to be too runny)
2 tablespoons unsalted butter
Juice and zest from 1 lemon

Directions

To a large dutch oven or medium saucepan, add the pasta, water, chicken broth, minced shallot, garlic, artichokes, kale, salt and crushed red pepper. Note: if the pasta can’t lay completely flat in your pot, then feel free to break the noodles in half.
Turn the heat to high and leave it uncovered. When the water comes to a boil, set your timer to 7 minutes. While it’s cooking, stir it with a pair of tongs often. This will ensure even cooking with the noodles.
At the 7 minute mark, taste the pasta. If it needs a bit more time, set a timer for a minute or so more. Then turn the heat off. Stir in the creme fraiche or yogurt, butter and lemon juice and zest. Allow it to rest for about a minute. This allows the pasta to soak up any of the residual liquid. Add the parmesan and more crushed red pepper (if you like) and give it one last toss. Divide amongst bowls and serve.

http://www.acozykitchen.com/lemon-kale-one-pot-pasta/

February 29, 2016 by Adrianna Adarme

Adrianna Adarme

A Cozy Kitchen is a blog written by Adrianna Adarme. Adrianna likes corgis, pancakes and cute things.

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39 Comments

Reply DessertForTwo February 29, 2016 at 1:20 am

If you’re a bad blogger, than I’m the worst! I love this recipe 🙂

Reply Katrina @ Warm Vanilla Sugar February 29, 2016 at 5:05 am

So delicious! Love the lemon and artichoke mix!

Reply Mollie February 29, 2016 at 6:32 am

This looks absolutely incredible! Perfect transitional pasta into spring!

xoxo Mollie
http://www.molliebellezza.com

Reply Allison from Sunshine in the Kitchen February 29, 2016 at 12:13 pm

Mmmmmmm. I will be making this one. And I don’t even eat much pasta.

Thank you!

Reply Janice February 29, 2016 at 4:43 pm

This looks so good! I’m definitely going to make it this week.

Do I also put the shallot in at the beginning? I couldn’t find it in the directions.

Reply Adrianna Adarme February 29, 2016 at 7:06 pm
Ahh sorry about that. It’s in there now!

Reply Janet February 29, 2016 at 10:00 pm

I love one pot meals and I can get all the ingredients here in South Africa where we are living at the moment. Could I use whole wheat pasta or would that take too long to cook?

Reply Adrianna Adarme March 1, 2016 at 8:28 am
I don’t see why not. I think it’ll work! If it needs more time and goes through all the liquid, you could simply add an additional 1/4 cup of water or broth.

Reply Janet March 1, 2016 at 11:24 pm
The whole wheat pasta took a bit more time to cook with an addition of some extra water but it worked! I noticed you just said “artichokes” without specifying whether they should be cut up and I cut mine into halves or quarters. Your pictures seem to also have them cut up. I think this recipe could take more than a cup of kale. I have some leftovers of the pasta and tonight I might cook some of the leftover raw kale and throw it in. My husband lapped it up and I liked the lemon flavor. I had seen a very fattening lemon pasta on Ina Garten”s show and wondered how I could do something like that without cream. This is it!

Reply Valeria March 1, 2016 at 6:28 am

I made this dish last night for dinner – it was FABULOUS!! I loved how easy this recipe is 🙂 As always, you save the day!! 🙂 🙂 🙂

Reply Adrianna Adarme March 1, 2016 at 8:48 am
Awesome! Makes my day! xox

Reply Rebecca March 1, 2016 at 9:11 am

I’ll be playing single lady this week, and will probably stuff my face with this pasta for every single meal. And maybe I’m a lazy looker, but I hardly every click on the millions of pictures pins because a)WAY too much stuff to go through, and b) CLICKBAIT!

Reply Libby March 1, 2016 at 10:34 am

This ticks all of my boxes. Pasta CHECK! Artichoke CHECK! One pot YES PLEASE!

Reply Laura (A Beautiful Plate) March 1, 2016 at 3:58 pm

I LOVE THIS POST. And this is why I love you. And I totally give one-post pasta the side eye all the time – but you’re convincing me to try it!!!

Reply Karen Hilliard March 3, 2016 at 1:32 pm

Thank you very much, this was easy and turned out super delicious! I used some of my fermented lemons instead of the way it was listed. You go girl!!! =))
Karen

Reply Becky Staple March 12, 2016 at 11:13 am

Can’t wait to try this! I’ve made lemony pasta but never thought to add the artichokes.

Reply 18 Spring Vegetable Recipes For Healthy And Refreshing Seasonal … | TheNewYorkDog March 13, 2016 at 7:18 am