Lunch: Spaghetti with Artichokes & Lemon-Thyme Garlic Oil

Recipe by Woman's Day Kitchen If you can't find frozen artichoke hearts, canned will work as well. Be sure to drain them and pat them dry before using to avoid adding excess liquid to the dish.

This recipe includes superfoods such as:

Lemon

Health benefits of Spaghetti with Artichokes & Lemon-Thyme Garlic Oil

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 lb. spaghetti
1/4 c. olive oil
6 clove garlic
1 red chili
1 package frozen artichoke hearts
kosher salt
2 tbsp. fresh lemon juice
1 tbsp. fresh thyme

Instructions

Cook the pasta according to package directions. Drain the pasta and return it to the pot.
Meanwhile, heat the oil in a large skillet over medium-low heat. Add the garlic and cook, stirring occasionally, until beginning to turn golden brown, 3 to 4 minutes. Add the chili and cook, stirring, until the garlic is golden brown and the chili is just tender, 1 minute more.
Using a slotted spoon, transfer the toasted garlic and chili to a bowl, leaving the oil in the skillet.
Increase the heat to medium-high. Season the artichokes with 1/4 tsp salt and cook, cut-side down, until golden brown. Stir in the lemon juice and thyme. Toss the pasta with the artichokes, garlic and chili.

Share Spaghetti with Artichokes & Lemon-Thyme Garlic Oil