Lemon-herb pasta with artichokes and green beans

5 out of 5 based on 1 customer rating
(1 customer review)


  • dried fusilli pasta, 1 bag
  • 10 oz fresh green beans, trimmed and cut into 1 inch pieces
  • 1 cup parsley leaves
  • ½ cup basil
  • 1 tablespoon lemon juice
  • 1 ½ teaspoon lemon zest
  • 3 garlic cloves, peeled
  • 1 package frozen artichoke hearts
  • 1 bag baby spinach
  • 1 cup chicken broth
  • ¾ cup grated parmesan cheese
  • olive oil
  • salt and pepper


  1. Cook the pasta according to the directions on the box. In the last 5 minutes of cooking, add the green beans to the boiling water. Drain when the pasta is finished cooking.
  2. Blend the parsley, basil, lemon juice, lemon zest and garlic in a food processor (can also chop by hand). Add 2 tablespoons olive oil. Pulse until combined. Add a little salt and pepper.
  3. Heat 2 teaspoons of olive oil in a large skillet over medium heat. Add the artichokes, sauté for 2 minutes. Add the spinach and cook until wilted.
  4. Add the cooked pasta and beans back to the pot with 1 cup of chicken broth. Add the herb and artichoke mixture to the pasta. Allow to cook for about 3 minutes.
  5. Serve with parmesan cheese. Season with salt and pepper.

1 review for Lemon-herb pasta with artichokes and green beans

  1. 5 out of 5


    Haven’t cooked this yet, but it sounds delicious! Also tasty enough and easy enough to modify for a backpacking trip. Wonder if you preblend all ingredients (except artichoke hearts and beans) and freeze, then package into a ziplock bag, (with dried pasta in separate bag) how long would it take to thaw for dinner? First night on the trail, or second?

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