This Lemon Artichoke Pasta is a bright and zesty dish that’s perfect for any day! With fresh lemons and tasty artichokes, it feels refreshing and light.
Honestly, it makes for a colorful plate that can cheer anyone up. I love serving it with a sprinkle of parmesan on top! Easy, tasty, and oh-so-satisfying! 🍋🍝
Key Ingredients & Substitutions
Pasta: Fettuccine and linguine are great choices for this dish. If you don’t have either, you can use spaghetti or even gluten-free pasta. Just make sure to check the cooking times, as they may differ.
Artichoke Hearts: Canned artichokes save time, but frozen or fresh artichokes can be used if you prefer. Just cook the fresh ones until tender first. They add a lovely earthy taste!
Olive Oil: I use extra virgin olive oil for its flavor. If you need a substitute, avocado oil works nicely too. It has a high smoke point and a light taste.
Heavy Cream: For a lighter version, you can use half-and-half or a dairy-free cream alternative made from coconut or cashews. It still gives a rich texture without the heaviness!
Parmesan Cheese: Grated Parmesan adds a nice salty kick. If you’re lactose intolerant, try nutritional yeast for a cheesy flavor without the dairy. Pecorino Romano is another flavorful option too!
How Do I Ensure My Pasta Is Cooked Perfectly?
Cooking pasta to al dente is key for the best texture. Here’s how to get it right:
- Always add salt to boiling water before adding pasta. This enhances the flavor.
- Set a timer based on the package instructions, but taste the pasta a minute before it’s done. It should be firm but not crunchy.
- Reserve some pasta water. It’s starchy and can help adjust your sauce’s consistency later.
With these tips, your pasta will be perfectly cooked and ready to soak up that delicious sauce!
How to Make Lemon Artichoke Pasta
Ingredients You’ll Need:
Pasta and Artichokes:
- 12 oz fettuccine or linguine pasta
- 1 can (14 oz) artichoke hearts, drained and quartered
For the Sauce:
- 3 tbsp olive oil, divided
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Zest of 1 lemon
- Juice of 1 lemon
- Salt and freshly ground black pepper, to taste
Finishing Touches:
- 1/4 cup fresh parsley, chopped
- Lemon slices for garnish
How Much Time Will You Need?
This delightful Lemon Artichoke Pasta can be prepared in about 30 minutes. It includes quick cooking time for the pasta and a flavorful sauce that comes together easily. Perfect for a busy weeknight or a cozy dinner!
Step-by-Step Instructions:
1. Cooking the Pasta:
To start, bring a large pot of salted water to a boil. Once boiling, add the fettuccine or linguine and cook according to the package instructions until it’s al dente. Be sure to taste it a minute or so before the time is up to get the perfect texture! When done, drain the pasta and set it aside, but remember to reserve 1/2 cup of that starchy pasta water for later.
2. Sautéing the Garlic:
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and let it sauté for about 1-2 minutes or until it becomes fragrant—this makes the base of your flavor!
3. Adding Artichokes:
Next, toss in the quartered artichoke hearts. Cook these for about 4-5 minutes, stirring occasionally, so they get slightly browned and crispy around the edges. This adds a nice texture!
4. Making the Cream Sauce:
Now pour in the heavy cream and give it a good stir. Lower the heat and let it simmer for about 3-4 minutes. This will allow the sauce to thicken up a bit. It’s going to be creamy and delicious!
5. Mixing in the Flavors:
Stir in the grated Parmesan cheese, lemon zest, and lemon juice. Season with salt and fresh black pepper to taste. Give it a taste test—adjust if you need to, maybe a bit more lemon or cheese!
6. Combining Everything:
Add the cooked pasta right into the skillet and toss it well to coat with that yummy sauce. If you find the sauce too thick, don’t worry! Just add reserved pasta water a little at a time until it’s just how you like it.
7. Finishing Up:
Remove the skillet from heat and mix in the chopped fresh parsley for a burst of color and flavor. This is optional but highly recommended!
8. Serving the Pasta:
Time to serve! Transfer the pasta onto plates or a large serving bowl. Garnish with extra parsley and a few lemon slices to make it look extra pretty.
9. Enjoy Your Meal:
Dig in while it’s hot! This Lemon Artichoke Pasta is creamy, zesty, and packed with flavor—perfect for any occasion!
Can I Use Frozen Artichoke Hearts Instead of Canned?
Absolutely! If using frozen artichoke hearts, thaw them first and drain any excess moisture before adding them to the skillet. This will help avoid a watery sauce!
How Can I Make This Pasta Vegan?
You can easily make this dish vegan by substituting the heavy cream with coconut cream or a plant-based cream alternative. Use nutritional yeast in place of Parmesan cheese for a cheesy flavor that’s dairy-free!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stove, stirring in a splash of water or vegan cream to loosen the sauce if necessary.
How Can I Make the Pasta Spicier?
If you enjoy a spicy kick, consider adding red pepper flakes when sautéing the garlic. Start with a pinch and adjust to your spice preference!
