Creamy Lemon Artichoke Pasta (Print View)

Tuscan-style pasta featuring artichoke hearts, lemon, and a rich, creamy sauce for an easy elegant dish.

# Components:

→ Pasta

01 - 12 ounces fettuccine or linguine

→ Vegetables

02 - 1 can (14 ounces) 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 - While the 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 soft.
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, black pepper, and red pepper flakes.
05 - Toss the cooked pasta into the sauce, adding reserved pasta water as needed to achieve a silky consistency.
06 - Serve immediately, garnished with fresh basil or parsley and extra Parmesan if desired.

# Expert Advice:

01 -
  • It tastes like you spent an hour in the kitchen, but you'll be eating in half that time.
  • The lemon cuts through the cream in a way that keeps you going back for another forkful.
  • Artichokes add a tender, slightly tangy bite that makes every mouthful interesting.
  • It's impressive enough for guests but easy enough for a solo Tuesday night.
02 -
  • Don't skip reserving pasta water, it's the only thing that will loosen the sauce without making it greasy.
  • Add lemon juice after the cream, or the acid can make the dairy look curdled and broken.
  • If your artichokes are marinated, rinse them first or the sauce will taste too vinegary.
03 -
  • Use a skillet wide enough to toss the pasta without it flying everywhere, it makes finishing the dish so much easier.
  • Let the cream reduce for a minute before adding the cheese, it'll thicken naturally and won't need as much Parmesan to cling.
  • If you want deeper flavor, add a splash of white wine after the garlic and let it cook off before pouring in the cream.
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