Leftover Lunch: Artichoke Mushroom Pasta with Lemon & Butter

Prep time: | Cook time: | Serving Size: 1

For this week’s leftover lunch, we’re making pasta! I found some leftover spaghetti and mushrooms in my refrigerator and wanted to use everything up before my next trip to the grocery store. I also had a jar of artichoke hearts lying around, so I decided to whip up a quick and easy mushroom and artichoke pasta. This pasta is so good, it won’t feel like you’re eating leftovers. It’s light and creamy with the perfect amount of butter and citrus. This is a great recipe for an early summer dinner or a savory late afternoon lunch.

Ingredients:

1 cup cooked spaghetti (or pasta of your choice)
1 cup sliced mushroom
1/4 cup artichoke hearts
1/2 lemon
3 tbsp unsalted butter
1 tbsp salt
1 tbsp black pepper
Parmesan cheese (optional)

First things first, you’re going add your mushrooms and some butter to a medium sized pan and cook on high heat. The smell of mushrooms sautéing in butter… is there anything better? Once your mushrooms are nice a brown, you can go ahead and add the artichoke hearts.