Artichoke & Lemon Pasta

tasteofhome.com

Doodlemom

2-½ teaspoons salt, divided

½ pound fresh asparagus, trimmed and cut into 1-½-inch pieces

4 cups uncooked bow tie pasta (about 12 ounces)

3 tablespoons olive oil, divided

1 can (14 ounces) water-packed quartered artichoke hearts, well drained

2 garlic cloves, minced

1 cup crumbled goat cheese

2 tablespoons minced fresh parsley

1 tablespoon grated lemon zest

2 to 3 tablespoons lemon juice

⅓ cup grated Parmesan cheese

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