Lunch: Pappardelle with Lemon, Baby Artichokes, and Asparagus

Recipe by Joanne Weir Pappardelle is a wide, flat pasta. If you can't find it, use fettuccine. Be sure to grate the rind before you juice the lemon.

This recipe includes fertility superfoods such as:

Lemon, Asparagus

Health and fertility benefits of Pappardelle with Lemon, Baby Artichokes, and Asparagus

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. We don't have any research on Asparagus as a fertility food yet. Please leave your review below if you are able to provide details about asparagus.

Ingredients

12 ounces uncooked pappardelle (wide ribbon pasta)
2 1/4 cups cold water, divided
1/4 cup fresh lemon juice (about 2 lemons)
24 baby artichokes (about 2 pounds)
3 tablespoons extravirgin olive oil, divided
1 pound asparagus, trimmed and cut diagonally into (1-inch) pieces
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon grated lemon rind
1 teaspoon chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 1/4 cups (5 ounces) grated fresh Parmigiano-Reggiano cheese

Instructions

Cook pasta according to package directions, omitting salt and fat. Drain pasta, reserving 1/2 cup cooking liquid. Set pasta aside; keep warm.
Combine 2 cups water and juice in a medium bowl. Working with 1 artichoke at a time, cut off stem to within 1/4-inch from the base; peel stem. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom; trim about 1 inch from top of artichoke. Cut each artichoke in half lengthwise. Place artichoke halves in lemon water.
Heat 1 tablespoon oil in a large skillet over medium heat. Drain artichokes well; pat dry. Add artichokes to pan. Cover and cook 8 minutes, stirring occasionally; uncover. Increase heat to medium-high; cook 2 minutes or until artichokes are golden, stirring frequently. Place artichokes in a large bowl.
Place pan over medium heat; add remaining 1/4 cup water and asparagus to pan. Cover and cook 5 minutes or until crisp-tender. Add asparagus, parsley, and rind to artichokes; toss well. Add pasta, reserved cooking liquid, the remaining 2 tablespoons oil, thyme, salt, and pepper to artichoke mixture; toss well. Place 2 cups pasta mixture into each of 6 shallow bowls; top each serving with about 3 tablespoons cheese.

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