Tuesday, May 16, 2017

Lemon Pasta with Arugula, Artichokes and Roasted Red Peppers

Meatless Monday tonight!!!
Lemon arugula pasta with artichokes and roasted red peppers. 😋
With my favorite high protein pasta - Banza.
It's made with chickpeas - 25 grams of protein and 13 grams of fiber per serving. 🙌🏽
Perfect way for me to sneak protein in my carb loving kids.
You can watch me make it over on Healthy Home Revolution. Video is posted!!
It was sooooooooooo good!!!
Happy Cooking!
Sarah



Lemon Pasta with Arugula, Artichokes and Roasted Red Peppers
8 oz of Banza or any other Penne pasta (I use this because I want my meatless dish to remain high protein)
1 T grass-fed butter
1 T olive oil
zest and juice of 1/2 lemon
2 cups baby arugula
1 cup of artichoke hearts, (canned), drained and chopped
1 cup of roasted red peppers, (from a jar), drained and chopped
1 T capers
salt and pepper to taste, (although I ended up forgetting this and it still tasted delicious!! Ha!)

Cook pasta according to package directions, being careful not to overcook it.  Prep all other ingredients during this time.  
In a separate bowl, whisk together the olive oil, lemon juice and lemon zest. 
In a large saute pan, over medium heat, melt the butter and all it to get frothy and light brown, being careful not to burn it.  
Turn the heat off and immediately add the cooked pasta and the remaining ingredients.
Toss to coat and if needed, add some pasta water to add more sauce.  Mine didn't need it, but everyone has their own preference.  
Serve immediately and enjoy!!!