Thanks to artichokes, lemon and arugula this pasta isn’t heavy, but still has a little creaminess from goat cheese and just a touch of cream. This recipe is excellent as-is, but for some extra protein add roasted shrimp or sliced chicken breast on top.
8 ounces dry pasta
2 tablespoons butter
1 medium onion, chopped
1/4 teaspoon red pepper flakes
1 (14 ounce) can quartered artichoke hearts, drained
1 cup frozen peas, thawed
1/4 cup heavy cream
4 ounces goat cheese
1 lemon, zested and juiced
2 cups fresh arugula or baby spinach
Salt and fresh ground pepper to taste
Cook the pasta in boiling salted water until it is tender but not mushy. Drain, but reserve about 1/4 cup pasta water.
Melt butter in a large skillet over medium heat, add onions and red pepper flakes then cook until onions are softened; about 5 minutes. Add the artichokes and peas. Cook until heated through, about 2 minutes.
Reduce heat to low then stir in the cream and goat cheese. When the cheese melts into a sauce, add drained pasta and toss to coat. Use some or all of the reserved pasta water to help thin out the sauce so that the pasta is well coated with sauce.
Remove from skillet from the heat then add lemon zest, juice and arugula, toss and season to taste with salt and pepper.