Garlic Asparagus and Artichoke Pasta

This Garlic Asparagus and Artichoke Pasta is so simple and fresh— perfect for a light spring dinner!

8oz spaghetti of choice (whole wheat, brown rice, etc)
8 asparagus spears, chopped into 2” pieces
5 artichoke hearts, halved (I use Trader Joe’s brand)
5-6 tablespoons extra virgin olive oil, (divided)
3-4 Dorot crushed garlic cubes or garlic cloves, minced
juice of half a lemon
salt and pepper, to taste
fresh thyme (optional)

View the full recipe at pumpkin & peanut butter →