Creamy Lemon Artichoke Pasta (Printable)

Light and flavorful pasta with tender artichokes, lemon zest, and a smooth cream sauce.

# Ingredient List:

→ 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 + 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

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions. Reserve 1/2 cup of pasta cooking water, then drain the pasta.
02 - In a large skillet over medium heat, warm olive oil and butter. Add finely chopped shallot and minced garlic and sauté for 2 minutes until soft and fragrant.
03 - Add the quartered artichoke hearts and cook for 3 minutes until lightly golden. Stir in lemon zest and baby spinach, cooking until the spinach wilts.
04 - Pour in the heavy cream and bring to a gentle simmer. Lower the heat and stir in grated Parmesan, fresh lemon juice, salt, black pepper, and crushed red pepper flakes if using.
05 - Add the drained pasta to the sauce, tossing thoroughly. Incorporate reserved pasta water gradually to achieve a smooth, silky consistency.
06 - Plate immediately and garnish with fresh basil or parsley and additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • It feels fancy but comes together faster than most weeknight dinners.
  • The lemon keeps it from feeling heavy, even with all that cream.
  • You can toss in whatever greens or protein you have on hand and it still works beautifully.
02 -
  • Don't dump all the pasta water at once, add it a little at a time or the sauce will break and turn soupy.
  • If you skip reserving pasta water and the sauce gets too thick, plain water won't fix it because you need that starch to bind everything.
03 -
  • Let the artichokes sit still in the pan for a minute before stirring, that little bit of caramelization adds so much depth.
  • Zest the lemon before you juice it, it's nearly impossible to zest a juiced lemon and you'll need both.
Go Back