Spring Vegetable Pasta With Artichoke And Lemon

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, sliced
• 2 celery sticks, sliced
• 1 (or 2) garlic cloves sliced or minced
• 1 cup french beans, washed, topped and tailed
• 1 cup cooked artichoke hearts
• 1 cup chestnut mushrooms, washed and quartered
• 1/2 cup cooked giant butter-beans (sometimes called Lima beans)
• 2 cups fresh baby spinach, washed
• 2 tablespoons chopped fresh spinach
• 1 cup of pasta (I used fresh cavatelli, but most large sized pastas would work)
• juice of 2 lemons
• salt and black pepper
• 2-4 tablespoons of freshly grated parmesan to top

1. Bring a pan of salted water to the boil, add the pasta to the pan and cook until just done, drain and set aside.
2. Meanwhile heat the olive oil in a large pan (I used a non stick wok). Add the onions, celery and garlic and cook for about 3 minutes. Next add the mushrooms, french beans and butter-beans, allow to saute in the pan for another 3 to 4 minutes.
3. Next, add the spinach and stir in so it begins to wilt, then add the lemon juice, parsley, salt and pepper. Stir in the cooked pasta and cook for another minute or so.rnServe topped with a tablespoon or so of freshly grated parmesan cheese.

extra virgin olive oil, yellow onion, celery, garlic, french beans, hearts, chestnut mushrooms, butterbeans, baby spinach, fresh spinach, pasta, lemons, salt, parmesan

Taken from food52.com/recipes/4434-spring-vegetable-pasta-with-artichoke-and-lemon (may not work)