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Lemony Angel Hair with Crème Fraîche, Parmesan and Artichoke Hearts

Serves 4
Time 25 min
Simple to prepare, yet simply divine. Delicate angel hair pasta is tossed with watercress, artichoke hearts, Parmesan, crème fraîche and lemon juice. This lovely dish proves that combining the best quality ingredients makes incredible meals a snap. A chilled buttery Chardonnay provides a fabulous contrast to the pasta's underlying tart lemon flavor.
Ingredients
  • 10 ounces dried angel hair pasta
  • 1 1/2 cup artichoke hearts, drained and chopped
  • 3/4 cup grated Parmesan cheese
  • 1 bunch watercress (or other tender green like spinach or arugula), stems removed
  • 1/2 cup crème fraîche
  • 2 tablespoons lemon juice
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Method

Bring a large pot of salted water to a boil.

Cook the pasta according to package directions.

Drain well and reserve 2 tablespoons of the pasta water.

Meanwhile, combine artichoke hearts, Parmesan, and watercress in a medium bowl and toss gently. Set aside.

Return hot, drained pasta to the pot and stir in crème fraîche, lemon juice and reserved pasta water.

Add watercress mixture and salt and toss gently to combine. Serve warm.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 10 ounces dried angel hair pasta
  • 1 1/2 cup artichoke hearts, drained and chopped
  • 3/4 cup grated Parmesan cheese
  • 1 bunch watercress (or other tender green like spinach or arugula), stems removed
  • 1/2 cup crème fraîche
  • 2 tablespoons lemon juice
Shop with Prime

Exclusively for Prime members in select ZIP codes.