I recently came upon this recipe for Artichoke, Kale and Lemon Linguine in my Twitter feed (thanks for Tweeting, Katie!). I thought the flavors would taste amazing together and also loved the one-pot aspect of the recipe. Anything to cut down on the number of dishes to be done after cooking!
I made a few slight modifications to the recipe - I cut down on the amount of pasta because it seemed like too much for the amount of liquid. I also added extra garlic for flavor and more kale ... well, just because!
I definitely recommend giving this one a try - it's simple, hearty and delicious. Going back for seconds is pretty much a given ;)
Served with grilled ciabatta
One-Pot Artichoke, Kale & Lemon Linguine
Recipe from A Cozy Kitchen
12oz dried linguine (I used De Cecco)
3 cups water
1.5 cups low-sodium chicken broth
1 shallot, peeled and minced
4 cloves garlic, peeled and minced
1.5 cups artichoke quarters (I used canned)
2 cups kale, cleaned, stems removed and chopped
2 tsp salt
1/2 tsp crushed red pepper, plus extra for garnish
1/4 cup plain Greek yogurt (I used Fage 2 percent)
2 Tbsp unsalted butter
Juice and zest from 1 lemon
Parmesan cheese for garnish
In a large Dutch oven, add the dried linguine, water, chicken broth, shallot, garlic, artichoke quarters, kale, salt and crushed red pepper. Cook uncovered over high heat. When the water starts to boil, use a pair of tongs and begin stirring frequently to help the pasta cook evenly. After 7-10 minutes, or when your pasta is al dente, turn off the heat and stir in the Greek yogurt, butter and lemon juice/zest. Cover your pasta and allow it to sit for 3-5 minutes to soak up any excess liquid.
For serving, place pasta on plates or in bowls and top with Parmesan cheese and crushed red pepper.
Tell me: Have you tried making one-pot pasta? If so, what did you think of the cooking method? Any one-pot recipes I should try next?