This refreshing and zesty pasta dish combines the earthy sweetness of baby artichokes with the bright pop of fresh mint and the gentle heat of jalapeños. The artichoke hearts are sautéed until tender, then tossed with al dente spaghetti in a light olive oil dressing. It’s a perfect balance of textures and flavors, offering a satisfying crunch from the vegetables and a silky smooth noodle base. Ideal for a warm-weather dinner or a light yet fulfilling weeknight meal, this vegan-friendly recipe brings a Mediterranean-inspired twist to your table without heavy sauces or complicated techniques.
Spaghetti With Artichokes, Mint & Chilis
Description
This refreshing and zesty pasta dish combines the earthy sweetness of baby artichokes with the bright pop of fresh mint and the gentle heat of jalapeños. The artichoke hearts are sautéed until tender, then tossed with al dente spaghetti in a light olive oil dressing. It's a perfect balance of textures and flavors, offering a satisfying crunch from the vegetables and a silky smooth noodle base. Ideal for a warm-weather dinner or a light yet fulfilling weeknight meal, this vegan-friendly recipe brings a Mediterranean-inspired twist to your table without heavy sauces or complicated techniques.Ingredients
Directions
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Prepare the artichokes by removing the outer leaves and peeling the stems. Slice the artichoke hearts and stems into 1/4-inch thick pieces. Soak immediately in acidulated water (water with lemon juice or vinegar) to prevent browning.
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Bring 6 quarts of water to a boil in a large pot. Add 2 tablespoons of salt to the water.
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Add the spaghetti to the boiling water and cook according to package directions until al dente. Reserve 1 cup of pasta water before draining.
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While the pasta cooks, heat 4 oz of extra virgin olive oil in a large skillet over medium heat.
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Add the thinly sliced garlic, julienned red onion, and sliced jalapenos to the skillet. Sauté for 3-4 minutes until softened but not browned.
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Drain the soaked artichokes and add them to the skillet with the onions and garlic. Cook for 5-7 minutes until the artichokes are tender.
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Add the drained spaghetti to the skillet with the artichoke mixture. Toss well to combine, adding reserved pasta water if needed to create a light sauce.
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Remove from heat and stir in the fresh mint leaves. Season with freshly ground black pepper to taste.
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Serve immediately, topped with freshly grated pecorino cheese if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 650.0kcal
- % Daily Value *
- Total Fat 28.0g44%
- Saturated Fat 4.5g23%
- Cholesterol 10.0mg4%
- Sodium 1200.0mg50%
- Total Carbohydrate 85.0g29%
- Dietary Fiber 10.0g40%
- Sugars 5.0g
- Protein 22.0g44%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
To keep artichokes from turning brown, soak cut pieces in water mixed with a tablespoon of lemon juice or vinegar until ready to cook.
For a vegan version, simply omit the pecorino cheese. You can substitute with nutritional yeast for a cheesy flavor.
If you prefer more heat, leave some seeds in the jalapenos or add a pinch of red pepper flakes.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to refresh the pasta.
