This creamy artichoke pasta uses lemon zest and parsley to balance the richness of the Parmesan cheese sauce. You can use frozen or canned artichoke hearts in this healthy pasta recipe.
Ingredients:
1 cup whole-wheat orzo
1 tablespoon extra-virgin olive oil
1 cup chopped leek
3 cloves garlic, minced
1 12 ounce package frozen artichoke hearts, thawed, squeezed dry and coarsely chopped or 1 14-ounce can artichoke hearts, drained and chopped
1 cup whole milk
4 ounces reduced-fat cream cheese, cut into cubes
1 tablespoon grated lemon zest
2 tablespoons lemon juice
⅔ cup grated parmesan cheese, divided
½ cup chopped fresh flat-leaf parsley, divided
Directions:
Bring a large saucepan of water to a boil. Cook orzo according to package directions; drain, reserving 1 cup of the cooking water.
Heat oil in a large nonstick skillet over medium heat. Add leek and garlic; cook, stirring often, until slightly softened, about 5 minutes. Add artichokes; cook, stirring often, until heated through, 2 to 3 minutes.
Reduce heat to medium. Add milk, cream cheese, lemon zest, lemon juice and 1/2 cup Parmesan; cook, stirring constantly, until the cheeses are melted and the sauce is smooth, about 1 minute. Stir in the cooked orzo and 6 tablespoons parsley. Gradually stir in the reserved cooking water as needed to achieve the desired consistency. Serve the orzo topped with the remaining 2 1/2 tablespoons Parmesan and 2 tablespoons parsley.
