Pan-Tossed Artichoke Asparagus Spaghetti (Gluten-Free)

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1/2 packet corn flour spaghetti

1/2 cup marinaded baby artichoke hearts, cut into 4

4 asparagus spears, chopped

3 small garlic cloves, minced

1/2 lemon, juiced

Extra virgin olive oil

Handful fresh parsley, chopped

Sea salt and black pepper to taste

Bring a large pot of water to a rolling boil on medium high heat. Season generously with salt. Add spaghetti and cook (about 8 minutes - don't over cook!). Drain and put back in the pot. Drizzle about three tablespoons of extra virgin olive oil. Add the minced garlic and toss to combine. Season to taste with sea salt and black pepper. Keep warm.

Toss vegetables in a generous amount of extra virgin olive oil on high heat for 4 minutes. Season with sea salt and black pepper. Add fresh parsley and spaghetti for another few minutes.

Serve warm with fresh parmesan cheese on the side. Enjoy!

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