Verde Pasta Salad with Crab
-1 can (14 ounces) artichoke hearts
-1 tablespoon fresh lemon juice
-1 garlic clove, minced
-4 oz. whole wheat pasta (I used 1/4 a 1 lb. box of whole wheat shells)
-1 pound asparagus, bottom 2 inches trimmed, and cut into 1 & 1/2 inch pieces
-1 cup roughly chopped watercress
-8 oz. lump crabmeat
-Grated zest of 2 lemons
-3 tablespoons lemon juice
-2 tablespoons olive oil
-1/2 teaspoon kosher salt
-Pepper to taste
1. Preheat the oven to 400 degrees F. Drain the artichokes,rinse well, and pat dry. Cut into quarters. In a small bowl, toss the artichoke hearts with the lemon juice and minced garlic. Spread them out on a parchment-lined baking sheet and spritz them lightly with cooking spray. Bake until the edges begin to crisp, about 15 to 20 minutes.
2. Meanwhile, bring a large pot of salted water to a boil and cook pasta until al dente, according to package directions. Drain and set aside to cool.
3. Heat a heavy skillet coated with cooking spray over medium-high heat. Cook asparagus until just crisp-tender, about 4 minutes, stirring often. Place in a bowl to cool.
4. When the pasta and asparagus are cool, combine them with the watercress in a large bowl. To make the dressing, in a small bowl, whisk together the lemon zest, lemon juice, and oil. Season with salt and pepper. Just before serving, add the dressing to the pasta and mix. Stir in the artichokes, gently fold in the crab, and transfer the salad to a serving dish.