I made this on the spur of the moment when I was meant to be going out for dinner and it was cancelled. It's a really good store cupboard recipe and it nicely finished off a jar of artichokes. I used sugar snap peas instead of green beans as that's what I had and I added rocket to the original recipe as I thought it would go nicely and it did. Very tasty!
Spaghetti with Artichokes (adapted from WeightWatchers Magazine August 2012)
(9 WW ProPoints per serving)
100g green beans
75g artichoke hearts in olive oil, drained and sliced, plus 2 tsp of the oil
2 garlic cloves, sliced thinly
zest half lemon
15g Parmesan cheese
Cook the pasta for 8-10 mins or until al dente. Add the green beans for the last 2 mins of the cooking time.
Meanwhile, heat 2 tsp oil from the artichokes in a small pan. Add the garlic and cook stirring for 1-2 mins until the garlic is pale golden.
Drain the pasta and beans, reserving 2 tbsp cooking water, then tip back into the pan with the reserved water. Toss through the garlic oil, artichokes, rocket and lemon zest. Divide between two pasta bowls and serve sprinkled with Parmesan.