
A bright vegetarian spaghetti with artichoke, lemon, garlic, and parmesan.
25 gParmesan cheese
20 gButter
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120 gArtichoke
2 clovesGarlic
8 gParsley
150 gSpaghetti
1.5 tbspLemon Juice
To tasteSalt
To tasteBlack Pepper
Boil spaghetti for 10 minutes until tender, then drain.
Chop artichoke and mince garlic.
Melt butter and cook artichoke and garlic for 4 minutes.
Toss spaghetti with lemon juice, parmesan, parsley, salt, and black pepper.