Artichoke & Lemon Pasta

Light, bright, and delicious for spring. We roasted the asparagus to give it a deeper flavor.

Adapted from Taste of Home

Ingredients:
~1/2 tsp. salt
~1/2 lb. fresh asparagus, trimmed and cut into 1 and 1/2 inch pieces
~12 oz. uncooked bowtie pasta
~3 tbs. olive oil
~1 14oz. can quartered artichoke hearts, drained
~2 garlic cloves, minced
~1 cup crumbled goat cheese
~2 tbs. minced fresh parsley
~1 tbsp. lemon zest
~2 tbs. lemon juice
~1/3 cup grated Parmesan cheese

1. Preheat oven to 375. Place trimmed asparagus on baking sheet and drizzle with olive oil. Sprinkle with salt and pepper and roast about 10 minutes. If you asparagus is on the thinner side, you will need less time to roast - keep an eye on it so it does not burn!
2. Cook pasta in salted water according to package directions. RESERVE ONE CUP PASTA WATER - this is important - it will become the base of your sauce. Return pasta to pot.
3. In a large skillet, heat 1 tbs. oil over medium-high heat. Add artichoke hearts and cook for 4-6 minutes or until lightly browned. Add garlic and cook one minute longer. Add to pasta.
4. Add asparagus, goat cheese, parsley, lemon zest, lemon juice, salt, and remaining oil. Toss to combine and add just enough pasta water to coat (I used about 1/2 a cup). Heat through and serve topped with Parmesan cheese.