Lemon Asparagus and Artichoke Pasta

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Cooking with in-season produce is one of the many things we love about spring, and pasta is a delicious way to highlight the colorful veggies you pick up at the farmer’s market. When pasta is packed with plant-based protein from lentils and quinoa, like Ancient Harvest Plant-Based Protein Red Lentil Pasta Rotini with 25g protein per serving, you can make a balanced and gluten-free meal in no time.

So head to your local farm stand, pick up some asparagus and your favorite veggies, and make this Lemon Asparagus and Artichoke Pasta with a light and creamy sauce.


1 box Ancient Harvest Plant-Based Protein Red Lentil Rotini
½ lemon, juiced and zested
1 teaspoon red pepper flakes, optional
1 14-ounce can artichoke hearts, drained and rough chopped
1 bunch of asparagus spears, trimmed and cut into bite-sized pieces
2 tablespoons butter
3 cloves garlic, minced
3 tablespoons Ancient Harvest Gluten-Free Quinoa Flakes
2 cups milk
Salt and pepper, to taste
Parmesan cheese for serving



  1. Prepare pasta according to package instructions.
  2. Set a skillet over medium heat and add lemon juice, zest, red pepper flakes and artichokes, cooking for 5 minutes, stirring occasionally.
  3. Add asparagus and cook another few minutes until stalks are tender, stirring occasionally.
  4. Remove artichokes and asparagus with a slotted spoon and set aside.
  5. Add butter and garlic to the pan, stirring until garlic is fragrant. With a silicon whisk, stir in quinoa flake.
  6. Slowly incorporate milk, whisking until smooth. Continue cooking, stirring frequently, until the sauce thickens.
  7. Toss cooked pasta in the sauce, add artichokes and asparagus and toss again.
  8. Season with salt and pepper, serve with Parmesan cheese.