Spring Vegetable Pasta with Artichoke and Lemon

Spring_vegetable_pasta

Course Main Dishes

Ingredients in this Recipe

1 (or 2) garlic cloves sliced or minced
1 cup chestnut mushrooms, washed and quartered
1 cup cooked artichoke hearts
1 cup french beans, washed, topped and tailed
1 cup of pasta (I used fresh cavatelli, but most large sized pastas would work)
1 medium yellow onion, sliced
1/2 cup cooked giant butter beans (sometimes called Lima beans)
2 celery sticks, sliced
2 cups fresh baby spinach, washed
2 tablespoons chopped fresh spinach
2 tablespoons extra virgin olive oil
2 4 tablespoons of freshly grated parmesan to top
juice of 2 lemons
salt and black pepper

Recipe Preparation

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