Asparagus and Artichoke Lemon Pasta

8 oz. whole grain pasta, any shape

1 tablespoon canola oil

1 lb. asparagus, trimmed, cut into 1” pieces

1 (14 oz.) can artichoke hearts, drained, chopped

2 garlic cloves, diced

1/2 teaspoon red pepper flakes

1 lemon, zest and juice

3 tablespoons olive oil

1/4 cup parmesan cheese, shredded

Fresh basil, for garnish

No Salt Seasoning and Pepper, to taste

Cook pasta according to package directions.

In a large skillet or Dutch oven up to medium heat, add canola oil. Saute the asparagus for 1-2 minutes with no salt seasoning and pepper. Add artichoke hearts and garlic. Cook, stirring often, for 2-3 minutes. Mix in cooked pasta, red pepper flakes, lemon zest and juice, no salt seasoning and pepper. Cook for 3-4 minutes. To serve, stir in olive oil and top with parmesan cheese. Garnish with basil. Serve immediately.

Sponsor: Intermountain Medical Center Heart Institute