Creamy Lemon Artichoke Pasta (Print)

A light and flavorful pasta with tender artichoke hearts, fresh lemon, and silky cream sauce.

# Components:

→ Pasta

01 - 12 oz fettuccine or linguine

→ Vegetables

02 - 14 oz canned 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 tablespoons heavy cream
09 - 1/2 cup grated Parmesan cheese
10 - 2 tablespoons unsalted butter

→ Seasonings

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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain.
02 - Heat olive oil and butter in a large skillet over medium heat. Add shallot and garlic; sauté for 2 minutes until fragrant and softened.
03 - Add artichoke hearts and cook for 3 minutes until lightly golden. Stir in lemon zest and optional spinach, cooking until spinach wilts.
04 - Pour in heavy cream and bring to a gentle simmer. Reduce heat and incorporate Parmesan cheese, lemon juice, salt, pepper, and optional crushed red pepper flakes.
05 - Toss cooked pasta into the sauce, adding reserved pasta water as needed to achieve a silky consistency.
06 - Plate immediately, garnished with fresh basil or parsley and additional Parmesan cheese as desired.

# Expert Advice:

01 -
  • It tastes luxurious but comes together faster than ordering takeout, no special skills required.
  • The lemon keeps everything bright and fresh instead of heavy, even with all that cream.
  • You can dress it up for guests or eat it straight from the pan on a weeknight, it works either way.
02 -
  • Reserve that pasta water before you drain, I forgot once and had to add plain water and the sauce never got silky.
  • Don't skip draining the artichokes well, excess liquid will water down your sauce and make it taste flat.
  • Add the lemon juice after the cream so it doesn't curdle, I learned that one the hard way.
03 -
  • Use a microplane for the lemon zest so you get just the fragrant yellow part and none of the bitter white pith.
  • Toss the pasta in the skillet instead of plating first, it coats every strand evenly and looks restaurant quality.
  • Taste before you serve and adjust the lemon or salt, every lemon is different and your palate is the best judge.
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