Spaghetti With Tangy Greek Sauce, Artichoke Hearts, And Peas Recipe

Name: Spaghetti With Tangy Greek Sauce, Artichoke Hearts, And Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Pound of Spaghetti; 3 large egg yolks; 1/4 cup lemon juice; 1/2 cup of heavy cream; 4 tablespoons of olive oil; 3 cloves of garlic (crushed); 1/4 teaspoon of crushed red pepper; 1 zest of lemon; 14 ounces of canned artichoke hearts quartered(packed in water - drained); 14 ounces of frozen peas (thawed); 1 cup of Pecorino Romano Cheese; 1/3 cup of chopped curly parsley; Salt & Black pepper to taste

Servings: persons

1 Pound of Spaghetti
3 large egg yolks
1/4 cup lemon juice
1/2 cup of heavy cream
4 tablespoons of olive oil
3 cloves of garlic (crushed)
1/4 teaspoon of crushed red pepper
1 zest of lemon
14 ounces of canned artichoke hearts quartered(packed in water - drained)
14 ounces of frozen peas (thawed)
1 cup of Pecorino Romano Cheese
1/3 cup of chopped curly parsley
Salt & Black pepper to taste

1
In a medium sized bowl add yolks, gradually whisk in lemon juice, then cream, and set aside.
2
Cook spaghetti in salted water as directed until al dente then remove from heat but do not drain. Reserve (by removal) 2 cups of the pasta water and set aside.
3
In a large skillet, over medium-high heat combine olive oil, garlic, lemon zest, artichoke hearts, crushed red pepper, and peas. Saute for 5-7 minutes or until garlic turns a light golden brown.
4
Drain spaghetti and add to skillet with vegetables. Whisk one cup of the reserved pasta water into yolk mixture. Add yolk mixture, Romano cheese, and parsley to skillet. Toss over medium heat until sauce thickens and uniformly coating pasta. Add more pasta water sparingly if mixture is dry.
5
Season with salt, pepper, and Romano cheese to taste.
6
Enjoy your meal!!

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 Pound of Spaghetti, 3 large egg yolks, 1/4 cup lemon juice, 1/2 cup of heavy cream, and more.

Yes, Spaghetti With Tangy Greek Sauce, Artichoke Hearts, And Peas falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spaghetti With Tangy Greek Sauce, Artichoke Hearts, And Peas

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