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For our “When Life Gives You Lemons” episode, Milk Street’s Christopher Kimball shares his quick and easy, one-pan artichoke and asparagus pasta topped with lemon-mint ricotta from his latest cookbook, Milk Street: The World in a Skillet.

“To make this simple one-skillet pasta dish full of bright, springtime flavors and a pleasing mix of textures, we use store-bought fresh linguine. We cook the pasta in only 3 cups of water; the starch the noodles release as they simmer creates a thickened liquid that’s the basis of the sauce. Most jarred marinated artichoke hearts are quartered; if yours are whole or halved, cut them into smaller pieces. Jars come in different sizes, but a 10-ouncer will yield the right amount of drained artichokes for the recipe. —Christopher

Pro Tips from Christopher: Don’t forget to cover the skillet after adding the pasta. The lid keeps the heat in the pan so the ingredients cook through properly and without excessive evaporation. After scattering the asparagus over the pasta-artichoke mixture, don’t mix it in. It cooks more evenly if left to steam on top.

For more recipes from our “lemons” episode, check out Rachael’s Lemon Risotto with Peas and Pea Tendrils and Scampi and Christopher Kimball’s Lebanese-Style Spicy Potatoes with Lemon and Cilantro.

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