Creamy Lemon Artichoke Pasta (Printable)

Tender artichokes and fresh lemon blend with creamy sauce and pasta for a light, flavorful dish.

# What You'll Need:

→ Pasta

01 - 12 oz fettuccine or linguine

→ Vegetables

02 - 1 can (14 oz) artichoke hearts, drained and quartered
03 - 2 cups baby spinach (optional)
04 - 2 cloves garlic, minced
05 - 1 small shallot, finely chopped
06 - Zest of 1 lemon
07 - Juice of 1 lemon

→ Dairy & Cream

08 - 3/4 cup plus 2 tbsp heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - 2 tbsp unsalted butter

→ Seasonings

11 - 2 tbsp extra-virgin olive oil
12 - 1/2 tsp salt
13 - 1/4 tsp black pepper
14 - 1/4 tsp crushed red pepper flakes (optional)
15 - Fresh basil or parsley, for garnish

# Method:

01 - Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Reserve 1/2 cup of pasta water and drain the rest.
02 - In a large skillet over medium heat, warm olive oil and butter. Add chopped shallot and minced garlic, cooking for 2 minutes until fragrant and softened.
03 - Add the drained artichoke hearts and cook for 3 minutes until lightly golden. Stir in lemon zest and optional baby spinach, cooking until spinach is wilted.
04 - Pour in heavy cream and bring to a simmer. Reduce heat and mix in grated Parmesan, fresh lemon juice, salt, black pepper, and optional crushed red pepper flakes.
05 - Add the drained pasta to the skillet, tossing to coat evenly. Incorporate reserved pasta water as needed to achieve a smooth, silky sauce.
06 - Plate immediately, garnishing with fresh basil or parsley and extra Parmesan cheese as desired.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and feels twice as satisfying.
  • The lemon keeps it from feeling heavy even though there's cream involved.
  • You can dress it up or eat it straight from the pan over the sink.
  • Leftovers actually reheat well if you add a splash of milk.
02 -
  • Don't skip reserving the pasta water, it's the secret to a sauce that actually sticks instead of pooling at the bottom of the bowl.
  • If you add the lemon juice too early it can curdle the cream, so wait until the very end.
  • Freshly grated Parmesan melts smooth, the pre-grated stuff has anti-caking agents that make it grainy.
03 -
  • Zest the lemon before you juice it, it's nearly impossible to zest a juiced lemon and you'll wish you planned ahead.
  • If the sauce feels too thick, loosen it with pasta water one tablespoon at a time instead of dumping it in.
  • Taste before you add extra salt, the Parmesan is already salty and it's easy to overdo it.
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