Creamy Lemon Artichoke Pasta (Printable)

A light Tuscan-inspired pasta with artichokes, lemon zest, and a smooth creamy sauce.

# 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

# Preparation steps:

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 - While pasta cooks, 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 - Stir in artichoke hearts and cook for 3 minutes until lightly golden. Add lemon zest and spinach if using; cook until spinach wilts.
04 - Pour in heavy cream and bring to a simmer. Reduce heat and stir in Parmesan, lemon juice, salt, pepper, and red pepper flakes if used.
05 - Toss cooked pasta into the sauce, adding reserved pasta water as needed to achieve a smooth, silky consistency.
06 - Plate immediately, garnishing with fresh basil or parsley and additional Parmesan cheese.

# Expert advice:

01 -
  • It tastes like spring in a bowl, bright and comforting at the same time without feeling heavy.
  • You can have dinner on the table in half an hour using mostly pantry staples and one lemon.
  • The artichokes get a little caramelized edge in the pan that makes every bite interesting.
  • Leftovers reheat beautifully with a splash of cream or pasta water to bring the sauce back.
02 -
  • Do not skip reserving the pasta water, its the secret to a sauce that hugs the noodles instead of pooling at the bottom of the bowl.
  • Add the lemon juice after the cream has simmered or it can curdle, I learned this the hard way on batch number three.
  • If the artichokes seem wet from the can, pat them dry with a towel so they can actually brown in the pan instead of steaming.
03 -
  • Zest the lemon before you juice it, trust me, trying to zest a juiced lemon is a small nightmare.
  • If the sauce breaks or looks grainy, pull the pan off the heat and whisk in a tablespoon of cold butter, it usually comes back together.
  • Use the biggest skillet you have so the pasta has room to toss without climbing out onto the stove.
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