I’m not vegetarian. Not even close. But I like mixing it up a bit for health reasons (and because of the impact the meat industry has on the environment, but that’s a whole other blog entry). And while I enjoy a steak (medium rare, please) just as much as the next guy, I really believe that if your vegetarian dish is good enough, you won’t miss the meat. Kind of like this one.
My friend and co-worker Suzanne, a vegetarian for the past 20 years, shared this recipe with me. It’s easy, but more importantly, delicious. A complete vegetarian meal in one pot, and believe me — you won’t feel like you’re missing anything.
Lemony Fresh Arugula Artichoke Pasta (serves 4)
Adapted from Whole Foods Market
What you need:
- Salt and pepper
- 10 ounces dried angel hair pasta
- 1 1/2 cups-ish artichoke hearts, drained and chopped
- 3/4 cup grated Parmesan cheese
- 1 “bunch” (several handfuls) arugula
- 1/2 package block cream cheese (regular or reduced fat, your choice)
- The juice of half a lemon
How to do it:
- Fill large pot with water and bring to boil. Add 1 tablespoon salt, then add pasta and cook according to package directions. Drain well and reserve 1/2 cup or so of pasta water (you may not need it all).
- Meanwhile, put artichoke hearts, Parmesan, and arugula into a bowl and toss gently. Set aside.
- Return hot, drained pasta to the pot and stir in cream cheese, lemon juice and reserved pasta water until you achieve a creamy consistency. Add arugula mixture, salt and pepper and — toss gently to combine. Top with more Parmesan before serving. Still missing meat? Crumbled Italian sausage would be delicious in this dish.