Spaghetti with Artichoke Hearts and Garbanzo Beans

This delightful dish combines al dente spaghetti with tender artichoke hearts and creamy garbanzo beans, all brought together with a fragrant shallot and herb sauce. The balance of textures and flavors makes it a satisfying vegetarian main course, while the artichokes add a touch of Mediterranean flair. Perfect for a quick weeknight dinner or a cozy gathering.

Ingredients:

• 8 oz spaghetti
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1 can (15 oz) garbanzo beans, rinsed and drained
• 2 shallots, finely chopped
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon
• Grated Parmesan cheese for serving (optional)

Instructions:

1. Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Reserve 1/2 cup of the pasta water, then drain the spaghetti.
2. In a large skillet, heat olive oil over medium heat. Add the chopped shallots and sauté until translucent, about 3-4 minutes.
3. Add minced garlic and red pepper flakes (if using) to the skillet. Sauté for another minute until fragrant.
4. Stir in the quartered artichoke hearts and garbanzo beans. Cook for 3-5 minutes, allowing them to warm through and absorb the flavors.
5. Add the drained spaghetti to the skillet, along with reserved pasta water, lemon juice, salt, and pepper. Toss everything together gently until well combined.
6. Remove from heat and stir in the chopped parsley. Adjust seasoning as needed.
7. Serve warm, with grated Parmesan cheese on top if desired.