Spring vegetable pasta with artichoke and lemon

Pasta and macaroni Italian cuisine

This is one of a few standby weeknight meals in our house, it's endlessly adaptable to what's in season, but spring and summer vegetables work best. The flavors are bright and fresh with lemon, fresh parsley and garlic which pair perfectly with the artichoke and spinach. <br /> <br />Recipe note: I used frozen artichoke hearts (from Trader Joe's) - they're just as quick as tinned, and I much prefer them (I hate the brine flavor that lingers on the tinned kind). Of course, if you have time, you could prepare the artichokes from scratch, the results of which would be wonderful (but who has time on a weeknight!).