Lemon Butter Pasta Recipe
Linguini, artichoke, spinach, mushrooms, red and green peppers, red onion and feta in lemon butter garlic sauce with a touch of basil.
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Ingredients
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Pasta
Vegetables
Sauce
Topping
Method
Pasta Preparation
- 1
Boil Water
Bring a large pot of salted water to a boil.
- 2
Cook Linguini
Add the linguini to the boiling water and cook according to package instructions until al dente, usually around 8-10 minutes.
- 3
Drain Pasta
Once cooked, reserve 1 cup of pasta water and drain the rest. Set the pasta aside.
Vegetable Preparation
- 4
Chop Vegetables
While the pasta is cooking, chop the red bell pepper, green bell pepper, and red onion into bite-sized pieces.
- 5
Prepare Mushrooms
Slice the mushrooms and set aside with the other chopped vegetables.
- 6
Prepare Artichokes
Drain the artichoke hearts and cut them into quarters.
Sauce Preparation
- 7
Melt Butter
In a large skillet, melt the unsalted butter over medium heat.
- 8
- 9
Cook Vegetables
Stir in the chopped red onion, red bell pepper, green bell pepper, and mushrooms. Sauté for about 5 minutes until the vegetables are tender.
- 10
Add Spinach and Artichokes
Add the artichoke hearts and baby spinach to the skillet. Cook until the spinach has wilted, about 2-3 minutes.
- 11
Add Lemon Juice and Seasoning
Pour in the lemon juice and season with salt and black pepper. Mix well.
Final Assembly
- 12
Combine Pasta and Sauce
Add the cooked linguini to the skillet with the sauce and vegetables. Toss everything together, adding reserved pasta water a little at a time to reach desired consistency.
- 13
Add Basil
Stir in the fresh basil and mix well.
- 14
Serve
Serve the pasta hot, topped with crumbled feta cheese.