Artichoke, Corn, and Edamame Spaghetti

Do your kids LOVE pasta like mine do?  My boys, especially Thing 2, are maybe even a bit overly fond of it!  So I am constantly on the lookout for creative things to do with spaghetti.  And not just creative, but healthy, too!  I figure I might as well cram in as much nutrition as I possibly can.  It is not like they are clamoring for their veggies, like on that Hidden Valley Ranch Dressing commercial.  (By the way, I tried it.  Serving the Hidden Valley Ranch Dressing did NOT make my kids choose cauliflower over ice cream.  Go figure.)

So, one night, I was not in the mood to make whatever it was I had planned (can’t even remember what that was now).   It was one of those days where the work day had pretty much drained all my energy and maybe even some of my will to live (OK, maybe a SLIGHT exaggeration there, haha!). Even when I am not in the mood, though, the kids still have to eat something for dinner or they get REALLY whiny, therefore I halfheartedly rummaged around in the pantry and fridge for ideas on something fast and easy.   I found a box of spaghetti, which was good because boiling water seemed like a task I could still handle even after the long day.  In the freezer I found corn and edamame and artichoke hearts, and an idea started to come together.  Twenty minutes later, we were sitting down to a great dinner!

Thing 2 rated this dish a 3.5 out of 5  , as he does not like edamame (there is almost always something he doesn’t like in just about everything, it seems!).  But he ate it without complaint and asked for seconds so it couldn’t have been too bad!  The rest of the family loved it.  Hopefully yours will, too!

Artichoke, Corn, and Edamame Spaghetti

Print Recipe

Recipe Author: Kristin

Thyme and lemon juice join forces to make this quick and easy family dinner aromatic and delicious!

CourseEntree

CuisineAmerican

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Servings4

Ingredients

• 16 ounces spaghetti (1 box, use whole grain for added fiber))
• 1 1/2 tablespoons olive oil
• 1/2 tablespoon minced garlic
• 1 package frozen artichoke hearts (rinse in cool water to thaw and pat dry)
• 1 cup frozen corn (no need to thaw)
• 1 cup frozen edamame (no need to thaw)
• 1/2 teaspoon salt
• 2 tablespoons lemon juice
• 1/2 tablespoon fresh thyme (or more, to taste)

Instructions

• Cook the spaghetti according to package directions. Drain when done and return to pot.
• While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the garlic and cook until it starts to brown.
• Add the artichoke hearts and cook until they begin to brown. Add in the corn and edamame and stir for 1-2 minutes until they thaw.
• Add the salt, lemon juice, and thyme, and continue to cook for a few minutes until the entire mixture is heated through.
• Add the artichoke mixture into the pot with the pasta, toss, and serve.

Nutrition

Calories: 570kcal | Carbohydrates: 99g | Protein: 20g | Fat: 10g | Saturated Fat: 1g | Sodium: 343mg | Potassium: 543mg | Fiber: 7g | Sugar: 4g | Vitamin A: 3% | Vitamin C: 14.8% | Calcium: 5.2% | Iron: 15.9%

Tried this recipe?Mention @dizzybusyandhungry or tag #dizzybusyandhungry!

Enjoy!

 

 

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